Culinary Art

Course Description:

Culinary at CTC is designed to give students a robust career exploration in the culinary and hospitality industries. 

• Learn beginning hospitality and culinary concepts including knife skills, cooking techniques, and more.
• Create dozens of world cuisines over the course of the year.
• Gain real-life experiences as they work on catering events for Careerline Tech Center, community service projects, and class fundraisers.
• Understand the importance of health, safety, organizational performance, and regulatory compliance through our ServSafe® certifications.

Students who would benefit from this program

Students who would benefit from this program are those who enjoy working on their feet, are detail oriented, and like to work with people. They learn about all aspects of hospitality, including food safety & sanitation, proper cooking methods, nutrition, and catering.

Course Outline:

1st Semester: Culinary Core, Garde Manager (cold food), Cost Controls and Culinary Math, Basic Cooking Techniques, Knife Skills, Food Safety, Career & Professional Development, Soft Skills and Employability.

2nd Semester: ServSafe & Sanitation, Marketing & Entrepreneurship, Baking & Pastry, Guest Relations & Customer Service, Advanced Cooking & World Cuisine, Sustainability/Nutrition.

High School Credit:

Students will earn elective credit at their high school upon completion of this course. Please see a high school counselor (based on district decision) for eligibility towards 4th-year math-related credit, VPAA credit, and waived credits for third year science and second year world language.

College Credit: Articulated Credit Grand Rapids Community College CA102 (1 credit) CA111 (2 credits) CA105 (5 credits); Northwestern Michigan College CUL110 (2 credits) CUL111(5 credits)

Length of Program:

1 year