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Culinary Arts (SOC CODE: 35-1011.00)

Job Description Overview

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Related Careers

  • Cooks, Institution and Cafeteria
  • Cooks, Restaurant
  • Cooks, Short Order
  • Food Cooking Machine Operators and Tenders
  • Cooks, Fast Food
  • Chefs and Head Cooks
  • Cooks, Private Household
  • Cooks, All Other
  • Counter Attendants, Cafeteria, Food Concession, and Coffee Shop
  • Combined Food Preparation and Serving Workers, Including Fast Food

Sample Job Duties

  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Check the quantity and quality of received products.
  • Determine how food should be presented and create decorative food displays.

    What Classes Do I Need to Take?

    • Culinary Certificate

      Business Division
      Certificate E0373

      The program prepares students for entry level career opportunities in restaurants, catering, hotels, theme parks and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts such as: knife skills, food production, presentation, menu development, portion control, and nutrition. Students who successfully complete the requirements for this certificate will also earn a nationally recognized Food Protection Manager Certification. 

      Required Courses

      HRM 52Food Safety and Sanitation1.5
      HRM 54Basic Cooking Techniques3
      HRM 81Garde Manger3
      HRM 82Baking and Pastry3
      HRM 83International Cuisines3
      Choose one course from the following:3
      NF 10
      Nutrition for Health and Wellness
      NF 20
      Principles of Food with Lab
      NF 25
      Introduction to Nutrition Science
      or NF 25H
      Introduction to Nutrition Science - Honors
      NF 40
      Healthy American Cuisine
      Total Units16.5

       Guided Pathway of Study

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