Program
Information Guide
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The comprehensive Culinary Arts program offers you opportunities for employment in hotels, restaurants, institutions and resorts in positions above entry level. Cooking methods and techniques from basics to advanced skills are addressed including: stocks, sauces and soups; meat, poultry and seafood cookery; vegetable and starch cookery; baking and pastry production; catering; nutrition; menu and facility planning; cold food preparations; and food service management. You will gain valuable experience working with the most modern equipment and by exposure to metropolitan area restaurant kitchens.
Estimated Time to Complete
| Pathway | Months |
| Prep Cook | 2 |
| Cold Food/Prep Cook | 2 |
| Pastry Chef Assistant | 3 |
| Lead Cook, Pastry | 3 |
| Lead Cook, Pantry | 4 |
| Line Cook, Hot Kitchen | 5 |
| Lead Cook, Hot Kitchen | 7 |
| Sous Chef | 9 |
Starting Salaries
$7.00 to $15.00/hour
Employment Opportunities
| Hotels |
| Restaurants |
| Country Clubs |
| Caterer |
| Retail Food Service Establishments |
Tuition Rates
No tuition for high school students.
Adult students pay standard rate of $800 per semester for full-time or $400 per semester for part-time.
Health and safety regulations require that a uniform be worn while in class or the lab.
A uniform consists of a standard chef's jacket, checkered chef's pants, closed-toe, non-slip shoes and chef's hat.
Uniforms are purchased by the student and are available through a number of uniform outlets.
Approximate cost: $30 - $80.
This Focus is eligible for Financial Aid.
Start Dates
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October 22, 2007
January 8, 2008
February 11, 2008
March 24, 2008
August 2008
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