Adult Professional Culinary

 

All About the Program

Careers: Chef, Kitchen Manager, Sous Chef, Line Cook, Restaurant Manger, Caterer

Learn: Students learn the fundamentals of professional cooking, restaurant management, cost accounting, food safety, and nutrition

Skills: Professional cooking, kitchen work organization, customer service, employability skills, cost awareness

Cool!: Coursework includes field trips, food shows, hands on workshops, events with area chefs and organizations

Certifications: ServSafe Food Protection and ServSafe Alcohol, ManageFirst Credential, Candidate for ACF Certified Culinarian

Internship Info: Internships focus on customer service, practical cooking skills, organization, networking

Graduates have been employed by: Kalahari Resorts, Fisher Titus Medical Center, Lyman Harbor, The Chef's Garden, Outback Steakhouse, Norwalk City Schools

Want to Know More?

Coordinator

Christal Jakopak, AOS in Culinary Arts, CJakopak@EHOVE.net, x313