Full-Time Adult Classes

11-Month Program
30 Hours of Training Per Week

The Culinary Arts program teaches the skills necessary to operate a successful food service business. The program incorporates the NRAEF ServSafe Manager curriculum to train students to arrange and run a kitchen in a way that ensures food is prepared, stored and reheated safely, and all federal and state regulations are adhered to. Students take the National Restaurant Association ServSafe® examination for certification.

Learn how the purchasing cycle of a restaurant works, from product and vendor selection to filling orders. Analyze the flow of goods, forecast sales, and control labor and food costs to improve the profitability of a foodservice establishment. Learn what it takes to uphold the professional standards of performance for dining room personnel, including order taking and guest relations.

Of course, the kitchen is the heart of the industry. You will learn fundamental cooking theories and techniques including knife skills, soups, stocks, sauces, glazes, baked goods and pastries, moist heat and dry heat cooking techniques. No meal is complete without beverages. Learn about styles of wine, cocktails, and beers, as well as non-alcoholic beverages from around the world. You will also learn the theory and practice of matching beverages with food, tastings, and organizing beverage service.

Throughout the program, you will develop an online portfolio to showcase your achievements and abilities.

Opportunities in the Field

Prep Cook
Guest Services
Line Cook
Culinary Leader
Kitchen Manager
Sous Chef
Executive Chef
Food and Beverage Manager

Get the ACF advantage.

To get the job you want, you need to prove you’re more qualified than the competition. Successful completers of the Culinary Arts program are eligible to test for ACF Certification. This certification shows that you have the knowledge and skills to be valuable in this industry.

Curriculum

Restaurant Management Foundations I

  • Introduction to Gastronomy
  • Culinary Mathematics
  • Safety and Sanitation in the Food service Industry
  • Cost Control & Food Purchasing
  • Portfolio Development

Culinary Foundations I

  • Product & Equipment Knowledge
  • Stocks, Soups, and Sauces
  • Meat, Poultry, & Seafood Identification & Fabrication
  • Cooking Techniques
  • Breakfast & Lunch Cookery

Restaurant Management Foundations II

  • Supervisory & Management Skills
  • Dining Room & Beverage Service
  • Culinary Nutrition
  • Menu Development
  • Internship

Culinary Foundations II

  • Baking and Pastry Foundations
  • Garde Manger & Charcuterie
  • Banquet Cookery
  • Cuisines of the World
  • Contemporary á la carte Cooking

Admission Criteria

Check out the video.

Click here to donate to this program.

Postsecondary Exit Survey 2017

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  1. Interview by Culinary Arts Coordinator/Chef/Instructor
  2. Pre-admission test
  3. High school diploma or GED
  4. Health – must be able to lift up to (approximately) 50 pounds, bend, and spend up to six hours daily
    standing on concrete floors.

Tuition
Tuition is paid on a semester basis. There are 2 semesters.

Refund Policy
There is no refund for the registration fee. No refunds are issued after the 10th day of class. No refund is given for textbooks or tools.

Student Financial Aid
Vocational Rehabilitation, Workforce Development Board, TAA,
VA Rehab., and Pell Grant. Contact Coordinator of Student Services for information

Career Placement Services

The instructor provides tools on interviewing skills, resume writing. A full time Job Placement Coordinator provides assistance with job leads and placement. An articulation agreement is available with Blue Ridge Community and Technical College.

Contact the instructor, Chef Stephen Brown

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