Culinary Arts

Instructor: Mr. Rich Rosensteel

Famous chefs like Emeril Lagasse, Guy Fieri and Anne Burrell probably all began at a school like CACTC. Whether you want to be a chef, work in a kitchen, own a restaurant or run a catering business, the culinary arts profession has many opportunities for you. The Culinary Arts program at CACTC provides students with the skills and knowledge to pursue a career or a college education in the field of Culinary Arts. Students work in a commercial kitchen, run a restaurant and cater banquets, which exposes the students to real-world experiences in the field of culinary arts. Students also learn about food ordering, food cost calculations, and health regulations.

Students in Culinary Arts learn:

Sanitation and food safety
Knife skills and cutting techniques.
Fundamentals of baking and bread baking
Fundamentals of sauce and stocks
Classic cooking methods
Intro to molecular gastronomy
Intro to nutrition & healthy cooking lifestyles
Restaurant management and front of the house training
Domestic & international cuisine
Institutional food preparation
Cake decorating and pastry arts
Intro to butchery, the art of sausage making and smoking meats
Intro to food sustainability and responsible cooking
Foundations of gastronomy
Fundamentals of working on a hot line
Quantity foods and the art of banquet style preparation
Introduction to seafood preparation

Industry Certifications a Student may earn:

OSHA
ServSafe Certification

Employment Opportunities upon Completion of the Program:

Food Prep/Cooks Helper
Restaurant Cook/Chef Apprentice
Waiter/Waitress

Employment Opportunities with further Education and Training:

Executive Chef
Caterer
Cuisine Specialty Chef
Dietician
Food Service Director
Food Sales
Restaurant Manager

Post-Secondary Options:

To view current advanced credit opportunities articulated with post-secondary institutions, search for equivalency results at CollegeTransfer.net

Career Technical Student Organization Affiliated with Culinary Arts: