| CULINARY ARTS TECHNOLOGY
Advisor: Alexei Huguley
Phone: 601-663-3595
The Culinary Arts Technology program is located at the
Choctaw Hospitality Institute in Choctaw, MS.
Nature of the Work: Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods - from soups, snacks, and salads to entrees, side dishes, and desserts. They work in in a variety of restaurants and other food services establishments. Chefs and cooks create recipes and prepare meals, while food preparation workers peel and cut vegetables, trim meat, prepare poultry, and perform other duties, such as keeping work areas clean and monitoring temperatures of ovens and stovetops.
Curriculum Information: The Culinary Arts Technology concentration provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international cuisine, as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of the Culinary Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen. All students must wear appropriate chef's uniforms for all lab classes. Culinary Arts students will receive a certificate after successfully completing all culinary and/or hotel and restaurant courses listed in the Culinary Arts curriculum. Students completing the Culinary Arts Technology curriculum will receive a one year certificate.
One Year Certificate
|
First Semester |
Second Semester |
HRT 1123 - Intro to Hospitality and Tourism Industry
CUT 1114 - Culinary Principles I
HRT 1213 - Sanitation and Safety
HRT 1224 - Restaurant and Catering Operations
CUT 2223 - Menu Planning and Facilities Design |
CUT 1124 - Culinary Principles II
CUT 1134 - Principals of Baking
CUT 1513 - Garde Manager
HRT 2623 - Hospitality Management
HRT 2613 - Hospitality Supervision
HRT 2713 - Marketing Hospitality Services |
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Job Titles |
| Chefs and Cooks- measure, mix, and cook ingredients according to recipes, using a variety of equipment. |
Chef de cuisine - reports to an executive chef and is responsible for the daily operations of a single kitchen. |
Food Preparation Worker - perform routine, repetitive tasks under the direction of chefs and cooks. |
| Executive Chef - coordinates the work of the kitchen staff and direct the preparation of the meals; he or she will also be in charge of all food service operations and also may supervise the many kitchens of a hotel, restaurant group, or corporate dining operations. |
Research Chef - combine culinary skills with knowledge of food science to develop recipes for chain restaurants and food processors and manufacturers. They test new formulas and flavors of prepared foods and determine the most efficient and safest way to prepare new foods. |
Types of Cooks
Vegetable Cook
Fry Cook
Grill Cook
Short-order Cook
Fast-food Cook
Private Household Cook
Institution and Cafeteria Cook |
| Sous Chef - (sub chef) is the second-in-command and runs the kitchen in the absence of the chef. |
Head Cook - coordinates the work of the kitchen staff and direct the preparation of the meals |
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Related Occupations
Butchers
Meat Cutters
Bakers
Food Service Managers |
Employment and Job Outlook: Chefs, cooks, and food preparation workers held 3.1 million jobs in 2006. Job opportunities for chefs, cooks, and food preparation workers are expected to be plentiful because of the continued growth and expansion of food services outlets. Employment of these occupations is expected to increase by 11% over the 2006-26 decade! This occupation will have among the largest numbers of new jobs arise, approximately 351,000 over the period. Growth will be spurred by increases in population, household income, and the demand for convenience that will lead to more people dining out and taking vacations that include hotel stays and restaurant visits!
Sources of Additional Information:
For information concerning the Culinary Arts Technology program,
email the Counselor of Career -Technical Instruction |