Lake Technical Center (Commercial Foods and Culinary Arts)

1500 hour program emphasizing skill development and including concepts in general housekeeping operations; stock, soup, and sauce preparation; meat, poultry, fish and seafood preparation; dairy, egg, and other farinaceous preparation; salad, buffet foods, beverage, and related food preparation; bakery goods and desserts; dining room operations; planning, organizing, and implementing work; employability; and entrepreneurship.

COMMERCIAL FOODS/CULINARY ARTS APPRENTICESHIP
is sponsored by the American Culinary Federation Educational Institute in cooperation with local ACF chapters, and is the only national apprenticeship-training program for cooks. Apprentices complete 6000 hours of on-the-job training as well as theory courses, usually over a three-year period. The successful graduate is eligible to apply for Certified Cook. Class offered on Monday evening. Open Entry.

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Commercial Foods and Culinary Arts Cooking School Location

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