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
Culinary Arts's WEBPAGE
DISCOVER: Learn about the Culinary Arts Program
EXPLORE: Dig deeper into the advantages and benefits of Culinary Arts
PLAN & APPLY: Create a pathway to a career in Culinary Arts
10th graders must apply by Dec 1st for first round decisions!!
Baking & Pastry: Joan Alder (Email: email@example.com ) :
- Bachelor of Science – Food and Nutrition
- Master of Education – Curriculum and Instruction
- National Board of Professional Teaching Standards Certified Instructor
Professional Cooking - Tim Norwood: (Email: firstname.lastname@example.org ):
- 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, 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
BROCHURE & VIDEOS
Youtube Videos (caution: 3rd party website):
Videos about CCCTC and other programs
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. (more)
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. (more)
Compete at the state and national level- our Culinary Arts Program has been highly successful in state and national competitions sponsored by SkillsUSA. (more)
|MAJOR TOPICS & SKILLS
MAJOR TOPICS COVERED
- Food production
- Dining room service
- Menu planning and pricing
- Safety and sanitation
- Public relations and teamwork
CAREER SKILLS YOU WILL LEARN
See the list of skills you will learn in this program-
At CCCTC we know how important professionalism is to getting and keeping a job. <We emphasize professionalism in each program>
|SAVE MONEY AND TIME AFTER HIGH SCHOOL
EARN VALUABLE CERTIFICATIONS
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.
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.(more)
EARN COLLEGE CREDIT
Culinary Arts partners with these schools- Students can earn college credtis 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!
|ARE YOUR READY?
HERE ARE THE QUALITIES NEEDED FOR THIS PROGRAM:
- OUR PROGRAMS ARE RUN LIKE REAL BUSINESSES!!! Do you have the work ethic, perseverance, professionalism, and problem solving skills needed to be successful in Culinary Arts?
- Prerequisites: 94% attendance and 2.0 GPA in academic level classes
- Qualities and characteristics you will need:
- 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
|YOU HAVE TO APPLY!!
<THE APPLICATION PROCESS>- SPACE IS LIMITED FOR SOME PROGRAMS. Acceptance is based on Attendance, GPA, and grades/rigor in certain classes. Also, tenth graders who apply by Dec 1st are part of the first round of decisions. See the <How to Apply webpage>
|HOW DOES IT FIT WITH YOUR SCHEDULE?
PREREQUISITES- (Completed before you start the program)
- 94% attendance and 2.0 GPA in academic level classes
SCHEDULE OF PROGRAM (Professional Cook OR Baking & Pastry)-
Mods 1-4: home H.S.
SPRING: (opt 1)
Baking and Pastry
Mods 1-3 @ CCCTC
Mod 1: home H.S.
SPRING: (OPT 2)
Mod 1: home H.S.
Mods 2-4 @ CCCTC
FALL: (opt 1)
Baking and Pastry
Mods 1-3 @ CCCTC
Mod 1: home H.S.
FALL: (opt 2)
Mod 1: home H.S.
Mods 2-4 @ CCCTC
Mods 1-4: home H.S. or the opportunity for an internship based on performance in the program
FROM THE PROGRAM OF STUDIES- Suggested Educational Career Plan and a description of the program found in the program of studies. To see the most recent information go to the current Carroll County Program of Studies
See the Program of Studies for most up to date information.
Click to see a SAMPLE Educational Career Plan
ARRIVAL/DISMISSAL TIMES- <Arrival/dismissal times and other dates>
CCCTC TRANSPORTATION- Transportation is provided to from your home high. (there are some exceptions such as community based internship) Also, students going to CCCTC will still have classes at their home high school and may continue to be involved in extracurricular activities.
|CAREERS THAT START WITH THIS PROGRAM
CAREERS AND COLLEGE MAJORS
EXPERIENCE YOUR CAREER IN HIGH SCHOOL- Do you want to go to college, start a career OR pay for college with your new career? Joining the CCCTC is a life changing experience where you are immersed with others students who are interested in your field. You learn in professionally reviewed programs from industry proven experts. THIS IS REAL-LIFE!
ENTRY LEVEL- With CCCTC start a career right after 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- CCCTC and a 2 year associates degree or trade school degree
- 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
Check Out These Career Sites:
Check Out These Career Sites to find the many paths our student begin at CCCTC!
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.
|PROFESSIONALLY REVIEWED PROGRAMS
PROFESSIONAL AFFILIATIONS (Don't just take our word for it)
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. (more)