Professional Culinary Arts & Hospitality
Next Start Date: August 2026
Professional Culinary Arts & Hospitality is a mulit-year program for 9th-12th graders. Students learn the basics of food handling, preparation and presentation while developing gourmet dishes and meals in a student-run professional kitchen. Experienced instructors teach safe and efficient work practices while preparing students for a career as a highly skilled Cook, Head Cook, Sous Chef, Chef, or Food Service Manager.
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- Certified ServSafe Food Handler
Placement Rate: 82%
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min. 2.0 GPA, good attendance and behavior record
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- Federal CIP Code: 12.0503
- Program Number: N100500
Food Preparation
HMV0100
300 hours
2 credits
Cook - Restaurant
HMV0170
300 hours
2 credits
Chef/Head Cook
HMV0171
300 hours
2 credits
Food Service Management
HMV0126
300 hours
2 credits
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High School Application Process
- Complete the CTC High School Application online in the spring.
- Let your high school counselor know that you applied to CTC.
- Notification of acceptance/non-acceptance will be emailed.
- Attend mandatory Orientation at the CTC campus with a parent or guardian.
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After successfully completing this program, the student will be able to perform the following:
- Identify career and employment opportunities.
- Exhibit the ability to follow state mandated guidelines for food service.
- Demonstrate and incorporate workplace safety procedures.
- Demonstrate personal productivity.
- Utilize operational systems.
- Use and care for commercial tools and equipment.
- Describe the basic principles of food science.
- Demonstration proficiency in culinary math.
- Describe the basic principles of nutrition.
- Identify and explain front-of-the-house and back-of-the-house duties.
- Prepare and present food and beverage items to meet creativity aspects as well as quality standards.
- Exhibit and utilize safe, secure, and sanitary work procedures.
- Apply principles of food science in cooking and baking techniques.
- Apply principles of nutrition in menu planning, cooking, and baking.
- Perform front-of-the-house duties.
- Perform back-of-the-house and inventory duties.
- Research college and career advancement opportunities in professional cooking and baking.
- Follow food identification, selection, purchasing, receiving, storing and inventory guidelines.
- Practice advanced cooking and baking techniques.
- Apply scientific principles in cooking and baking.
- Demonstrate fruit and vegetable preparation skills.
- Demonstrate Garde manager and buffet food preparation skills.
- Demonstrate dairy, egg and starch by-product preparation skills.
- Demonstrate stock, soup and sauce preparation skills.
- Demonstrate meat, poultry, fish and seafood preparation skills.
- Demonstrate bakery goods and dessert presentation skills.
- Demonstrate management skills.
- Comply with laws and regulations specific to the food service and hospitality industry.
- Develop a business plan.
- Create and prepare menus for various nutritional needs.
- Utilize cost-control techniques to maximize profitability.
- Interpret and incorporate guidelines and policies for food service establishments.
- Compare and analyze the relationship of nutrition to wellness,
- Develop and prepare menus for customers on special diets.
Compare and analyze menus of food establishments.