Francis Tuttle Technology Center

Home  ::  culinaryarts  ::  Pathway Information Guide  


Culinary Arts

The comprehensive Culinary Arts program offers graduating students opportunities for employment in hotels, restaurants, institutions, and resorts in positions above entry level. Cooking methods and techniques from basics to advanced skills are addressed including: stocks, sauces and soups; meat, poultry and seafood cookery; vegetable and starch cookery; baking and pastry production; catering; nutrition; menu and facility planning; cold food preparation; and food service management. The student will gain valuable experience through working with the most modern equipment and exposure to metropolitan area restaurant kitchens.
Culinary Arts1,065 hours
Culinarian1,380 hours
Who Can Attend
High school juniors, High school seniors, Adults
Employment Opportunities
Hotels, Restaurants, Country Clubs, Catering, Retail Food Service Establishments
Occupational Characteristics
Work in culinary arts is fast-paced, both mentally and physically. Prolonged standing and working is often required to complete tasks. Culinary professionals in commercial kitchens regularly work around hot equipment. Some positions require early morning or late evening work hours.
For Success in this Career You Should Have
Ability to manage projects and tasks and meet deadlines, Ability to multi-task, Ability to maintain composure while working under pressure, Ability to work effectively with coworkers and ultimately assume a leadership role within a restaurant
Location(s) and Times
Rockwell Campus, Campus Center Building, Culinary Arts Entrance
Daytime classes
2 sessions:
8:00 am - 10:55 am and 12:30 pm - 3:25 pm
High school students and part-time adult students may enroll in either the AM or PM session. Adult students who wish to enroll full-time must enroll in the evening session.
Evening classes
Monday - Friday, 4:00 pm - 9:30 pm
Full-time adults only