culinary arts

The Culinary Arts curriculum is designed to develop and provide students with an intensive professional and practical experience and background with a hands-on approach in the daily operation in a professional kitchen and a full service dining restaurant.  Also, it will provide students with basic knowledge needed to work in volume feeding establishments, and experience all phases (front and back of the house) of a restaurant operation through rotation of assignments.

career opportunities

• Sous Chef
• Station Cook
• Lead Cook
• Banquet Chef
• Garde Manger Cook
• Pastry Chef
• Baker
• Caterer

employer

• Hotels
• Cruise Lines
• Bakeries
• Caterers
• Restaurants
• Food Service
• Establishments

wages

                       Lead Cook

<$14.27/hr          $16.74/hr          $24.44/hr>

                           Baker

<$8.35/hr            $11.72/hr          $14.20/hr>

                      Station Cook

<$9.40/hr            $11.70/hr          $14.32/hr>

Course requirements

Click here for course requirements for Culinary Arts.

contact information

(951) 222-8491

website

Click here to visit website and see information workshop and application dates.