Page 94 of Davis Applied Technology College 2006 Catalog by Davis Applied Technology College

CULINARY ARTS The objective of the Colleges Culinary Arts Program is to give the student a foundation of basic skills and knowledge for entering the food service industry as a cook or baker. While training in this program, there are numerous career opportunities available. Students must be able to work in a team setting while preparing food in all stages of production. They must possess good physical health and personal hygiene. Becoming a professional requires perseverance, dedication and a love of cooking. CULINARY ARTS I g Introduction to Professional Cooking gSanitation Safety g Equipment Tools g Principles of Cooking g Recipes Menus HOT FOOD PREPARATION I II g Stocks, Sauces, Soups g Meats, Poultry Fish g International Cuisines BAKING PASTRIES I II g Principles Ingredients g Yeast Products Quick Breads g Cakes, Cookies, Pies Specialty Desserts SHORT ORDER COOKING g Breakfast Preparation g Line Cooking COLD FOOD PREPARATION g Food Presentation Garnish g Salad Bar Production g Pantry/Garden Manager CULINARY ARTS QUICK FACTS program length core course 1020 hrs college credit available no apprenticeship available no federal financial aid yes va qualified yes wage summary average mid-range wage $8.00-10.50/hr special requirements purchase uniform, books, optional tools. student restrictions open to qualified high school and adult students hours available mon-fri 7:00am-2:30pm SCHOOL OF SERVICE PROFESSIONS

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