Washington-Holmes Technical Center (Commercial Foods and Culinary Arts)

The mission of this program is to prepare students for employment as restaurant cooks. This program also provides training for persons previously or currently employed in this occupation.

This course content will include the following: food preparation and serving; and identification, storage, selection and presentation of a wide variety of foods.

The course content also includes training in communication, leadership, human relations and employability skills; and safe, efficient work practices.

This program focuses on broad, transferable skills and stresses understanding and demonstration of the following elements of the Commercial Foods and Culinary Arts industry; planning, management, finance, technical and product skills, underlying principles of technology, labor issues, community issues and health, safety, and environmental issues.

Shop or laboratory activities are an integral part of this program. These activities provide instruction in the use of tools, equipment, materials and processes found in the industry.

This program is a planned sequence of instruction which allows a student who completes the applicable competencies at any occupational completion point may either continue with the training program or exit as an occupational completer.

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Commercial Foods and Culinary Arts Cooking School Location

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