A reputation for serving fine foods is an asset to any restaurant, whether it boasts "Home Cooking" or "Exotic Foreign Cuisine." Cooks and chefs are largely responsible for the reputation a restaurant acquires.

The curriculum prepares students for all kinds of employment related to commercial food services. Specialized learning units include theory and work experience in the major areas of cooking, baking, nutrition, sanitation, and food purchasing. Experience is also gained in front-of-house skills including waiting on tables and cashiering, care and use of kitchen equipment, and sanitation in food handling in a commercial and institutional setting.

What you will need
Ability to work independently
Ability to work as a team
Communication skills
Problem solving/ troubleshooting
      skills
Ability to work under pressure
Artistic ability/creativity
Endurance

What you will learn
Perform steward duties
Baked goods preparation
Breakfast items preparation
Prepare stocks, soups and
     sauces
Salads and dressings
   preparation
Hot and cold sandwiches
   preparation
Fruits, vegetables, farinaceous
   products & tubers preparation
Poultry, meat & fish preparation
Specialty cold items preparation
Supervision management
Employment skills

details

Career possibilities
Dishwasher/Kitchen Helper
Food Preparation Worker
Cooks Helper
Restaurant Cook/Chef Apprentice
Waiter/Waitress

Career possibilities with additional education
Caterer
Certified Cook
Culinary Arts Instructor
Cuisine Specialty Chef
Dietitian
Executive Chef
Food Service Director/
   Assistant Director
Hotel and Restaurant Manager

Earning potential
Baker
      $5.15-9/hour
Cook/Chef
     $19,000-43,000/year
Dining Room Attendant
   $5.15-6.90/hour
Waiter/Waitress
     $3.80-9.10/hour
Dietician
     $24,000-31,000/year
Executive Chef
     $44,000-63,000/year