The students in this photo are gaining hands on experience on our gas grill, where they prepare fish, chicken, steaks and a variety of other meats, all to order!

Pastry students, making a wide variety of pastries to keep I-Town Café’s taste fresh, but sweet!

These pizzas are hand crafted by our Culinary Arts students, cooked to perfection in our Wood Stone Brick Oven, using only the freshest ingredients available!

These students are working on our registers, learning some of the most vital information to keeping a restaurant open, customer satisfaction!

Program Description

This program offers a sequence of courses that provide coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality and Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order rea­soning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality and Tourism career cluster.

Preparation for Employment
After successfully completing this program, the student will be able to perform the following:

► Identify career and job opportunities

► Use and care for commercial tools and equipment

► Exhibit and utilize safe, secure, and sanitary work procedures

► Perform back-of-the-house and inventory duties

► Follow food identification, selection and purchasing, receiving, storing, and inventory guidelines.

► Compare and analyze menus of food establishments.

► Prepare and present food products to meet creativity aspects as well as quality standards

Certifications
► SafeStaff

► ServSafe

Internships

► Hotels

► Restaurants

► Bakery’s

► Schools

► Universities

► Health Care Facilities

Areas of Focus

► Hotline

► Server

► Soups

► Sauces

► Salads

► Cashier

► Baking & Pastries

Portfolio
N/A

Examples of Course Projects
► Daily Specials
► Baking Specials
► Pastry Specials
► Ready to Cook (Grab Bag)

Software Applications
N/A

Potential Employment Opportunities
► Hotels
► Schools
► Bakeries
► Universities
► Restaurants
► Health Care Facilities

 Length of Course
► 1200 clock hours or 2 semesters

Occupational Completion Points = OCP’s
► The following table illustrates the program structure:

Basic Skills Requirements
► TABE Assessment:
Math 10.0      Reading 10.0     Language 10.0
*Some students qualify for exemption from this requirement.

Program Offered
► Fall and Spring
► Full-time:
Monday through Friday
8:00 a.m. - 2:15 p.m.

Funding / Financial Aid
► Click for info

Course Textbooks
► Click for info

Request More InformationAbout This Course
► Contact Us

Frequently Asked Questions:

Q: Is the course Nationally Accredited and or recognized by the DOE?
A: Yes, along with the student’s completion of the course, they receive they’re Certified Food Manager Certificate within or through the IFSEA (International Food Service Executive Association) which is recognized through the DOE (Department of Education).

Q: What kind of Job Placement can we expect during and after the course is completed?
A: We work with a number of different business’s that let know when jobs are available for our students. With the students education in mind, these business’s work around school hours and are willing to give full time employment during time off such as spring break, and are willing to continue to full time employment when the student has completed the course. This opens up a number of other employment opportunities as well.

Q: What kind of foods will be cooked in the duration of the course?
A: Foods that are cooked in the kitchen change on a daily basis. As well as the standard restaurant menu, we have a two Daily Special, along with a diverse assortment of pastries that is prepared by our Culinary Arts Pastry Students. We tend to focus on a Classical French, Asian, Italian and a Standard American Fare Cuisine. This allows us to have a diverse menu, thus giving students the chance to cook something new each day. Aside from this, the banquet menu is entirely on its own. We tend to focus more on fine dining but with a lighter, contemporary touch. Delicate sauces are combined with fresh, seasonal ingredients to produce a subtle harmony of flavors.

Q: What do you attain after completing the course?
A: After completing the course, students will receive an I-Tech Certificate of Completion, Safe Staff Food Handler Certificate and a Certified Food Manager Certificate from the IFSEA (International Food Service Executive Association) which is recognized by the DOE (Department of Education).