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Charlotte Technical College

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Professional Culinary Arts & Hospitality

Calendar

1200 hours 7:30 AM - 2:40 PM

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Steps to Enroll

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Professional Culinary Arts & Hospitality

Registration Deadline: August 8, 2025
Next Start Date: August 11, 2025

 

This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality & Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality & Tourism career cluster.


The content includes but is not limited to preparation, presentation, and serving of a wide variety of foods; leadership, communication skills, employability skills, and safe/efficient work practices are also covered. This coursework prepares students for employment in the food service/hospitality industry.

  • Please see the Basic Skills Requirement table by clicking here and find your program.

    If required, take the Basic Skills Test at our Testing Center. Call 941-255-7500 Ext. 1745 to schedule to take the test.

  • OCP

    Course Number

    Course Title

    Teacher Certification

    Length

    A

    HMV0100

    Food Preparation

    FAM CON SCI

    CULINARY 7 G

    300 hours

    B

    HMV0170

    Cook - Restaurant

    300 hours

    C

    HMV0171

    Chef/Head Cook

    300 hours

    D

    HMV0126

    Food Service Management

    300 hours
     

  • Professional Culinary Arts & Hospitality certification is:

    • Certified ServSafe Food Handler

    • Food Preparation Workers
    • Cooks, Restaurant
    • Chefs and Head Cooks
    • Food Service Managers

  • Professional Culinary Arts & Hospitality does not have prerequisites.

  • Standards

     

    After successfully completing this program, the student will be able to perform the following:

     

    1. Identify career and employment opportunities.
    2. Exhibit the ability to follow state mandated guidelines for food service.
    3. Demonstrate and incorporate workplace safety procedures.
    4. Demonstrate personal productivity.
    5. Utilize operational systems.
    6. Use and care for commercial tools and equipment.
    7. Describe the basic principles of food science.
    8. Demonstration proficiency in culinary math.
    9. Describe the basic principles of nutrition.
    10. Identify and explain front-of-the-house and back-of-the-house duties.
    11. Prepare and present food and beverage items to meet creativity aspects as well as quality standards.
    12. Exhibit and utilize safe, secure, and sanitary work procedures.
    13. Apply principles of food science in cooking and baking techniques.
    14. Apply principles of nutrition in menu planning, cooking, and baking.
    15. Perform front-of-the-house duties.
    16. Perform back-of-the-house and inventory duties.
    17. Research college and career advancement opportunities in professional cooking and baking.
    18. Follow food identification, selection, purchasing, receiving, storing and inventory guidelines.
    19. Practice advanced cooking and baking techniques.
    20. Apply scientific principles in cooking and baking.
    21. Demonstrate fruit and vegetable preparation skills.
    22. Demonstrate Garde manager and buffet food preparation skills.
    23. Demonstrate dairy, egg and starch by-product preparation skills.
    24. Demonstrate stock, soup and sauce preparation skills.
    25. Demonstrate meat, poultry, fish and seafood preparation skills.
    26. Demonstrate bakery goods and dessert presentation skills.
    27. Demonstrate management skills.
    28. Comply with laws and regulations specific to the food service and hospitality industry.
    29. Develop a business plan.
    30. Create and prepare menus for various nutritional needs.
    31. Utilize cost-control techniques to maximize profitability.
    32. Interpret and incorporate guidelines and policies for food service establishments.
    33. Compare and analyze the relationship of nutrition to wellness,
    34. Develop and prepare menus for customers on special diets.
    35. Compare and analyze menus of food establishments.

  • A group of individuals preparing food.
  • A slice of meat being cut.
  • Green vegetables being washed.
  • Green vegetables being prepared with gloves.

 

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