Commercial Food and Culinary Arts

PURPOSE: The program provides students with the technical knowledge and skills for employment in the areas of commercial cooking and baking as cooks, bakers, and/or food preparation workers in the commercial foods and culinary arts industry.

PROGRAM CONTENT:  Instruction includes a combination of classroom theory and practical experience. The curriculum includes:

  • Desserts
  • Breads and rolls
  • Cakes and icings
  • Pies and cookies
  • Soup and sauces
  • Meats (poultry and fish)
  • Vegetables/salads/dressings
  • Sandwiches/hours d’oeuvres
  • Nutrition and sanitation
  • Ordering and food costing
  • Employability skills and safety
  • Serving

LENGTH OF PROGRAM: The entire program is 1200, but students can earn a certificate at the completion of any of the following Occupational Completion Points (OCP’s):


OCP A  Food Preparation  300
OCP B   Cook, Restaurant  300
OCP C   Chef, Head Cook   300
OCP D   Food Service Management  300

Minimum basic-skills grade levels required for awarding a full program completion certificate are 9th grade in math, reading, and language on the Test of Adult Basic Education(TABE).

Upon completion, an individual could be employed as Cook,  Decorator, Dessert maker, Salad maker, Soup maker, Cooks helper, Utility worker, Baker and pastry maker, Fryer and grill, Sandwich maker, Vegetable cook, Cafeteria line worker, Bus person.

SALARY: Average hourly salary of cooks and bakers is $13. Also, experience and the type of facility are factors that determine the salary.

NOTE: Different kinds of financial aid are available to eligible students and eligible programs. Applications and information regarding financial aid resources may be obtained from the Financial Aid Office.
See the school catalog for additional information.


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