OPTIONS:

  1. BAKING AND PASTRY
  2. PROFESSIONAL COOK

 

Instructors

Baking & Pastry: Joan Alder  

  • Bachelor of Science – Food and Nutrition
  • Master of Education – Curriculum and Instruction
  • National Board of Professional Teaching Standards Certified Instructor

 Professional Cooking - Tim Norwood  

  • Chef: Maggie’s Restaurant and Rafael’s Restaurant
  • Instructor – Carroll Community College Adult Ed./Continuing Ed.

 

Description

Culinary Arts instructs students in high volume food production, pastry/baking, menu planning, restaurant practices, sanitation, 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

 

MAJOR TOPICS 
  • Food production
  • Dining room service
  • Menu planning and pricing
  • Safety and sanitation
  • Public relations and teamwork
  • Purchasing
  •  
 SCHEDULE

PREREQUISITES- 

  • 94% attendance and 2.0 GPA in academic level classes

SCHEDULE OF PROGRAM (6 credits)

JUNIOR YEAR

FALL

Mods 1-4: home H.S.

 

 

 

SPRING: 

Baking and Pastry

Mods 1-3 @ CCCTC

Prof. Cook

Mods 2-4 @ CCCTC

SENIOR YEAR

FALL: (opt 2)

Baking and Pastry

Mods 1-3 @ CCCTC

Prof. Cook

Mods 2-4 @ CCCTC

SPRING

Mods 1-4: home H.S. or

the opportunity for an internship based on performance in the program

 

FROM THE PROGRAM OF STUDIES-  To see the most recent information go to the current Carroll County Program of Studies

 

Abilities/qualities needed

STUDENTS MUST PASS THE SERVSAFE Exam during the first marking period in order to stay in the program.

  • Communicate and successfully and collaborate with others
  • Follow multi-step directions
  • 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
  •  
College and career ready

 EARN VALUABLE CERTIFICATIONS    

  1. The Culinary Arts program through American Culinary Federation© as well as the management level ServSafe© test.  If you want to be set apart from other students in this field, industry certifications give you that edge.  
  2. OUR program is American Culinary Federation© and ServSafe© certified-  ServSafe is the industry leader in sanitation and food safety.  Juniors must past this manager level test to show they can work in our Health Department reviewed kitchen.  The American Culinary Federation provides the opportunity to earn national certifications in Professional Cook or Retail Commercial Baking that gets students started on the road to the many levels of 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.

 EARN COLLEGE CREDIT  

Culinary Arts partners with these schools- Students can earn college credits in this program through our agreements with these colleges:

  • Anne Arundel Community College – 3 credits
  • Frederick Community College – 10 credits
  • Howard Community College – 10 credits
  • Penn College of Technology – TBD
  • Stratford University – 18 credits

Contact the college or trade school you plan to attend and find out if you can earn credits or advanced standing at their institution!

COLLEGE ADVANTAGE: 

Get a jump start on college- 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 professional, industry grade kitchen so students can experience Culinary Arts before they go to college. Students in this program will feel right at home in any college lab. 

  CAREER ADVANTAGE:

Start your career NOW- Work with industry grade technology that our local business partners use every day and become student certified by American Culinary Federation (ACF).  This shows employers you are trained in a ACF facility and have the skills industry is looking for in a Culinary Arts employee.  These skills allow the best students to come back as CCCTC interns or find an internship at a local businesses.

 

Careers

ENTRY LEVEL- With CCCTC start a career right after high school

  • Baker and Pastry Cook
  • Caterer
  • 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- CCCTC and a 2 year associates degree or trade school degree 

  • Bartenders
  • 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- CCCTC and a four year degree that you will be well prepared to complete

  • 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
Videos

Brief video

Youtube Videos (caution: 3rd party website):

Affilliations

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. 

Anne Arundel Community College, Frederick Community College, Howard Community College, Penn College of Technology, and Stratford University-  all have an agreement with CCCTC based on the college's requirements for curriculum, faculties, and instructor that is reviewed 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.

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.