Technical Education Center Osceola (Commercial Foods and Culinary Arts)

The mission of this program is to prepare students for entry-level positions in the Commercial Foods and Culinary Arts fields.
he Commercial Foods and Culinary Arts Program prepares students for employment in restaurants, hotels, and resorts as cooks and provides additional training for those who wish to upgrade culinary and management skills necessary for becoming chefs. Included are the following major areas of training: food preparation and serving, baking, identification, storage, selection, and presentation of a wide variety of foods, communication skills, leadership skills, human relations, safe and efficient work practices, use and maintenance of commercial food service equipment, food purchasing, food costing, employability skills, entrepreneurship, and American Culinary Federation courses in sanitation, nutrition, supervision, and management. This program is competency based. Laboratory (kitchen) activities are integral part of this program. These activities provide instruction in the use of tools, equipment, materials, and processes found in the food service industry. Additionally, this program articulates with Valencia Community College and Johnson and Wales University. The Commercial Foods and Culinary Arts Program is certified by the American Culinary Educational Institute Accrediting Commission.

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