Commercial Foods and Culinary Arts

Instruction and learning activities are   provided in a laboratory setting using hands-on experience with tools, equipment, and materials appropriate to the program content and in accordance with current practices in the trade.

What You Will Learn:

• Food preparation and serving
• Storage
• Identification
• Selection and presentation
• Health/safety
• Communication
• Leadership
• Human relations skills.
•  Safe & sanitary procedures
• Principles of nutrition
• Front-of-the-house responsibilities
• Back-of-the-house responsibilities
• Quality food preparation & presentation

Employment Opportunities:

• Food manager
• Restaurant cook

The program is taught in modules so as to coincide with an industry job title that would lead to entry-level employment.

What do Food Services Manager do?

• Oversees the daily operations of the organization's food service function.
• Monitors inventory levels and purchases food, kitchen equipment, and other supplies as needed.
• Establishes quality standards for foods and maintains cleanliness of the facilities in accordance with state or local regulations.

Program length:

The program length is 1,500 hours and can be completed in one year, if attending on a fulltime basis.

Tuition:

• Tuition: $3,525.00
• Lab Fee: $600.00
• App Park: $124.00
• Books Approx: $101.00
• Tools/misc: $313.00
• Approx. Total for Year: $4,663.00

Classes Offered:

• Period 1: 7:40am - 10:40am
• Lunch: 10:40am - 11:20am
• Period 2: 11:20am - 2:20pm
• Late afternoon/evening classes varies from 3:00pm - 9:00pm

Requirements:

• Test of Adult Basic Education (T.A.B.E.) with a score of 9.0 in all areas

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Class Information:

Instructor: Juan Alamo
E-mail Address: juan.alamo@ocps.net
Phone Number: 407.905.2052   |  Ext. 2052