Culinary Arts

 
Contact:
Mrs. Tara Hooks Grant   Phone: 794-1436 ext. 238
 




What You Will Be Able To Do:

  • Practice food service and sanitation standards as established by health code
  • Distinguish types of food service and hospitality industries, trends, and careers
  • Identify and use commercial food service equipment, small wares, and knives
  • Understand and utilize standardized recipes and recipe quantification
  • Practice quantity food production by preparing meals in a commercially equipped food service kitchen-Techno Cafe
  • Practice inventory procedures
  • Develop effective communication and skills for working with the public, co-workers and supervisors
  • Successfully enter a 2 or 4 year college or university program

Culinary Arts introduces students to basic food production, management, and service activities in a commercial food service kitchen with a food-serving and dining area. Emphasis is placed on sanitation, safety, and basic food preparation. 

Travel and Tourism topics focus on the development, research, packaging, promotion, and delivery of traveler experiences that may include creating guide books, planning trips and events, managing customer travel plans, or overseeing a convention center. 

Earning Potenial:  The median salary for full-time chefs is $37,000 a year. Experienced full-time chefs can more than $65,000 a year. Established chefs, and those who own their own restaurants, can earn over $100,000 a year. Many managers work their way up from entry-level or junior management positions. As they do so, their annual earnings increase. For example, front desk clerks often make between $15,000 and $25,000 a year, while front desk supervisors or managers may earn $25,000 to $30,000 a year, or more. Restaurant managers earn between about $25,000 and $70,000 a year. Those who manage fast food restaurants, coffee shops, and diners earn $25,000 to $40,000 a year or more. Higher end restaurant managers earn upwards of $60,000 a year.  Hotel managers earn between $27,000 and $83,000 a year, with a median annual income of about $44,000. However, those who operate large luxury hotels in high demand areas can earn over $100,000 a year.

The Academic Connection:    It takes many years of experience and training to become a chef in a fine restaurant. Many aspiring chefs obtain training through programs in 2 and 4-year colleges, and culinary schools. Post-secondary courses range in length from a few months to 4 years and are open, in most cases, only to high school graduates.  Hotel managers are expected to have some form of post-secondary education. Associate and bachelor's degrees in hotel and restaurant management, as well as hospitality and tourism, are available at 2-year and 4-year colleges.There are also similar programs offered through technical institutes and vocational and trade schools. 

Culinary Arts students need to be competent in basic math and fractions in order to work with standardized recipes quantification.  A strong work ethic and good communication skills are also essential in working with the public, following instructions, and managing the on-campus restaurant.

Classes available at DTC for students interested in these areas: 

  • Hospitality and Tourism
  • Culinary Arts I & II
  • Travel and Tourism I & II
  • Senior Poject