Commercial Foods and Culinary Arts - William T. McFatter Technical Center

Commercial Foods and Culinary Arts from William T. McFatter Technical Center is a Campus Certificate Food degree that prepares you for a Vocational Programs career. The Commercial Foods and Culinary Arts program offers students the opportunity to prepare for employment as pastry, restaurant, hotel and resort cooks, in addition to basic management positions in the Commercial Foods industry. Commercial Foods and Culinary Arts students may enter this program at the beginning of each quarter however, they must meet minimum academic standards in reading, mathematics and language prior to graduation. National Commercial Foods Certifications are offered in Sanitation, Nutrition, and Hospitality Supervision in an on-line environment for ACF Certification. This Commercial Foods and Culinary Arts program is a blend of classroom activities, on-line activities, and culinary arts procedures. Students learn the competencies necessary for Commercial Food Production I and II, Garde-Manger and Baking and Pastries. Commercial Food Production I and II introduce students to a variety of topics including knife skills, principles of cooking , international flavor principles, and presentation as part of the course. Garde-Manger offers instruction in cold food preparation , centerpieces and principles of service for commercial food production. Baking and Pastries span the art of dessert creation, from novice-style gelatins and puddings to pat? and brioche, puff pastry and chiffons, cake decorating and wedding cakes. Instruction in these areas of Culinary Arts and Commercial Foods is demonstrated through lectures, videos, as well as on-line activities, class hand-outs and demonstrations. Instruction in other aspects of Commercial Foods management, such as beverage service and controls or purchasing and receiving, is acquired using hands-on computer procedures utilizing specific software for that purpose. Central to the Commercial Foods program are the highly interactive hands-on cooking experiences, where students are directed in a wide range of food preparations from stocks, sauces and soups to baked goods and desserts. General housekeeping and equipment operation skills, necessary to any commercially run venture, are a part of the curriculum View more details on William T. McFatter Technical Center . Ask your questions and apply online for this program or find other related Food courses.