Charlotte Technical College

Professional Culinary Arts & Hospitality

Next Start Date: August 2025

Professional Culinary Arts & Hospitality is a mulit-year program for 9^th-12^th 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.

- Certified ServSafe Food Handler
Placement Rate: 82%
min. 2.0 GPA, good attendance and behavior record

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

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.
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.
Compare and analyze menus of food establishments.