This program is certified by the American Culinary Federation© and consistently earns the Carroll County Health Department Certificate of Merit.
- BAKING AND PASTRY
- PROFESSIONAL COOK
INDEX FOR THIS PROGRAM'S PAGE
- Bachelor of Science – Food and Nutrition
- Master of Education – Curriculum and Instruction
- National Board of Professional Teaching Standards Certified Instructor
- Chef: Maggie’s Restaurant and Rafael’s Restaurant
- Instructor – Carroll Community College Adult Ed./Continuing Ed.
Culinary Arts instructs students in high volume food production, pastry/baking, menu planning, and purchasing in our professional kitchen. Students will serve lunch in the Café’ and Grill and cater outside events in their pursuit of learning all things culinary. Students sit for the American Culinary Federation (ACF) Exam. Two options are available: (1) Professional Cook and (2) Baking and Pastry. The program is certified by the American Culinary Federation. www.acfchefs.org
<CLICK> TO SEE THE BROCHURE FOR THIS PROGRAM
Culinary Arts Program Video
CCCTC Perspective and other CCCTC Video
Why do students come to CCCTC?
Use college level texts to earn college credit while having the training, skills, and experience that most high school graduates do not get until they are well into their college major. This program puts you in touch with state of the art technology so students can experience their chosen career field before they go to college. (more)
Learn from an experienced instructor and work with industry grade technology that our local business partners use every day. After gaining skills and experience some of our best students to come back as in house interns or find an internship at a local business. (more)
Our Programs have been highly successful in state and national competitions sponsored by SkillsUSA. (more)
What skills and concepts do students learn in this program?
Major Units of Study
- Food production
- Dining room service
- Menu planning and pricing
- Safety and sanitation
- Public relations and teamwork
Getting started on your career path takes skills. Students at CCCTC are evaluated on skill attainment in the following areas for this program
Culinary Arts or Baking and Pastry
At CCCTC we know how important professionalism is to getting and keeping a job. We emphasize professionalism in each program. (more)
How does this program add VALUE to your diploma?
Students can become certified by ServSafe and the American Culinary Federation
ServSafe is the industry leader in sanitation and food safety. Juniors must past this test to show they can work in our Health Department reviewed kitchen. The American Culinary Federation offers student a chance to take their written and performance based test that gets you started on the road to the many other certifications offered by this Federation. Certification shows that you have the skills and knowledge for your career field. This adds value to a students high school experience by allowing them to have proof of their abilities that would take time and money AFTER they graduate.
Students Can Earn College Credits
College Credits can be earned through articulation agreements with colleges. These agreements are the colleges way of saying that our programs, shops, equipment and instructors meet the same high standards as that college or post-secondary institution.
CLICK HERE TO SEE COLLEGE CREDITS YOU CAN EARN AT CCCTC
Contact the college or trade school you plan to attend and find out if you can earn credits or advanced standing at their institution.
If students have what it takes they still have to APPLY!!
OUR PROGRAMS ARE RUN LIKE REAL BUSINESSES!!! Do you have the work ethic, perseverance, professionalism, and problem solving skills needed to be successful in your career field? (more)
- STUDENTS MUST PASS THE SERVSAFE Exam during the first marking period in order to stay in the program.
- Ability to communicate and successfully and collaborate with others
- Ability to follow multi-step directions
- Ability to organize information visually
- Attendance is important (access to professional kitchen and equipment).
- Being able to work in stressful situations
- Safety and sanitation procedures MUST be followed (Health Department Inspections)
- Interaction with up 40 students in a busy/loud work environment is a regular occurrence
- Being alert and aware of what’s going on around you.
- Creative ability
- Critical thinking & problem solving skills
- Dependability and a strong work ethic
- Excellent communication and social skills
- Physical stamina (Standing and working for long periods of time.)
- Professional behavior
- Proficient reading, writing and math skills
- Safety conscious with sharp knives/equipment, open flames and hot surfaces, and industrial (powerful) equipment.
- Strong hand and eye coordination
- Strong manual dexterity
- Taking orders and directions quickly (many times without question) from chefs in a professional kitchen.
- Working quickly & accurately under time constraints
SPACE IS LIMITED FOR SOME PROGRAMS. See what you need to apply. For instance tenth graders who apply by Dec 1st are part of the first round decisions. (more)
How does CCCTC fit with your home high school?
ARRIVAL/DISMISSAL AND TRANSPORTATION FROM CCCTC
Transportation is provided to and from your home high school. (there are some exceptions such as community based internship) Students will still have classes at their home high school and continue to be involved in extracurricular activities at their home high school. (more)
PREREQUISITES (Completed before you start the program)
CHECK THE PROGRAM OF STUDIES FOR PREREQUISITES
SCHEDULE OF PROGRAM
Baking and Pastry runs mod 1-3 in the spring of student's junior year AND mods 1-3 in fall of the student's senior year. (more)
Professional Cooking runs mod 2-4 in the spring of student's junior year AND mods 2-4 in fall of the student's senior year. (more)
SAMPLE EDUCATIONAL PLAN AND PROGRAM OF STUDIES INFORMATION
See Program of Studies for most up to date information.
Different career paths that all start with the Culinary Program.
CAREERS/MAJORS (CCCTC AND...)
ENTRY LEVEL (....HIGH SCHOOL)
- Baker and Pastry Cook
- Professional Food Salesperson
- Combined Food Preparation and Serving Workers
- Dining Room and Cafeteria Managers
- Hosts and Hostesses – Restaurant
- Meat, Poultry, and Fish Cutters and Trimmers
- Professional Prep Cook and Line Cook
- Fine Dining Waiter/Waitress
TECHNICAL LEVEL (.....2 YEAR ASSOCIATE DEGREE OR TECH CERTIFICATE)
- First-Line Supervisors/Managers of Food Preparation and Serving Workers
- Food Cooking Machine Operators and Tenders
- Food Service Supervisor
- Food Stylist and Photographer
- Institution and Cafeteria Managers
- Kitchen Supervisor
- Maitre d'hotel
- Sous Chef
- Specialty Baking (wedding, French pastry, fine dinning, etc.)
- Specialty cook (Japanese grill, sushi, etc)
PROFESSIONAL LEVEL (....4 YEAR BACHELOR'S DEGREE AND BEYOND)
- Consultant and Design Specialist
- Dietician, Dietary Consultant
- Executive Chefs and Pastry Chef
- First-Line Supervisors/Managers of Personal Service Workers*
- Food Journalists and Critic
- Food Service Managers
- Manager, Assistant Manager, Owner of Restaurant
- Research and Development Kitchen
- Wine Steward
Check Out These Career Sites:
ONET: The O*NET program is the nation's primary source of occupational information.
OOH: Occupational Outlook Handbook: Extensive government database of over 20,000 Career.
Check Out These Career Sites to find the many paths our student begin at CCCTC!
What do PROFESSIONALS say about CCCTC?
(Don't just take our word for it)
The American Culinary Federation certifies our programs Certification assures parents and students that the skills we teach, our instructors and facility we maintain teach students career skills and concepts that are relevant and important in today's job market. ACF certification must be renewed every three years through an onsite evaluation of the program.
The Carroll County Health Department regularly inspects our facility so that we can run our culinary program.
Colleges An agreement based on the college's requirements for curriculum, faculties, and instructor is prepared and renewed periodically to guarantee that students are getting the equivalent instruction at CCCTC that would be expected in class at that institution. Credits are awarded based on that agreement. (See college advantage)
PROFESSIONAL ADVISORY COUNSEL By Federal and state regulations each program has a group of local business and educational institutions that periodically meets to discuss the programs curriculum and resources to make sure current trends in technology and skills are being taught so that students are prepared for the ever changing career requirements for that industry. (more)
TEXTILE AND FASHION CAREERS