Culinary Arts
Institute of Innovation
Culinary Arts Management provides students with an overview of interest, aptitude, and technical skills needed to advance to Culinary Arts Management 1, 2 and/or Baking and Pastry. The following areas are explored: culinary basics, culinary mathematics, dining room operations, food production techniques, menus, nutrition, professionalism, recipes, safety and sanitation, and sustainability. This course also gives you the life skills needed to prepare healthy meals for yourself and your family.
Program Courses
Culinary Arts Management 1
Advanced food safety practices & kitchen food preparation basics. ServSafe Food Handler certification. Kitchen experiences & catering events to simulate commercial food production & service operations.
Culinary Arts Management 2
Continuation of Culinary Art Management 1. Participation in various catering events, both at school, & within the community. Preparatory for success in post-secondary programs & employment in the food service industry
Baking & Pastry
Must take Culinary Arts Management 1 to enroll. Specialized content includes units on formulas and techniques, basic baking principles, specialized dietary baking, breads, desserts and pastries, and advanced techniques for specialty cakes, confections, piping, plate presentation, and flavor pairing.
Job Opportunities
Cooks
$13.10/hr -- $27,250/yr
Prepare, season, & cook a wide range of foods.
Chefs & Head Cooks
$25.66/hr -- $53,380/yr
Oversee daily food preparation at places where food is served.
Food Service Manager
$27.21/hr -- $56,590/yr
Daily operation of establishments that prepare foood & beverages.
Owner/Chef
$39.50/hr -- $82,158/yr
Provides advice to help manage finances & plan for financial future.
Get in touch
Share your name, email, and a brief message, and the instructor for this program will respond to you.
Thank you
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