Hospitality & TourismCareer Field CulinaryArts CT2 Credits:


Year One - 2.5 elective; 1 Biochemistry Year Two - 3.5 elective (See pages 77-78 for college credits)


Certification:


Students have the opportunity to acquire ProStart and ServSafe certifications fromthe National Restaurant Association.


What skills will I learn? 


Nutrition


 Preparation/serving of food  Advanced cooking techniques  Creative presentations  Sanitation and safety


 Menu planning and recipe costing 


Development of work schedules and efficient product use


  


Labor, food cost, overhead and profit calculations


Purchasing, receiving, storage and inventory/cost control


Kitchen maintenance and organization


 Customer and employee relations 


Use of specialized computer software and kitchen equipment


What should I consider


about myself? 


Finger and manual dexterity  Personal hygiene


 Ability to work hard under pressure  Service-oriented and pleasant  Able to work with people 


Capable of standing for long periods of time





Imaginative use of taste, smell, sight and touch


 Able to follow oral instructions www.cvccworks.com [45] 440.526.5200 &FoodServices


Learn the fundamentals of preparing and serving foods in a variety of settings.


Ohio College Tech Prep Program Career Technical Credit Transfer Program


What types of equipment are used? 





Ovens, fryers, steam-jacketed kettles and skillets, stoves, mixers, slicer, broiler.


Specialized and standard hand tools, knives, pastry and decorating tools.


 Computers


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