Our program highlights competency-based training through progressive learning units. A large portion of the training will take place in our training kitchens, providing students lots of “kitchen time” to allow their skill levels to grow. Utilizing a ‘hands-on’ food production approach, students will be working individually or in small groups. Additionally, “Core” Culinary academic skills are incorporated into the student’s training schedule. These additional skill classes will include Nutrition, Purchasing & Inventory, Restaurant management, menu, and other “core” classes.
Each unit of focus starts with the culinary basics class. Subsequent food production classes develop more advanced techniques and provide for more in-depth student evaluation.
In addition to the Culinary Arts Technology certificate, students can also prepare for and earn the following industry certification:
- ServSafe® Manager Certification
The program has a long-standing reputation for providing skilled, creative cooks and bakers for the hospitality industry. The demand for trained, qualified professionals far exceeds supply, and job prospects for graduates are excellent.
Our program is designed for more than securing employment. It is designed to give graduates the skills they need to advance into the kitchen, bakery, and even restaurant management. Cooking is creative and people-oriented, but it is also a business. You need experience in budgeting, purchasing, personnel management, and menu planning to be successful.
For specific tuition and fee requirements for this training program, click here.
AVTEC has a fair and equitable refund policy. For details about the Refund and Repayment Policy, click here
Find out the requirements and application process for admission to AVTEC and this program, here.
Students are assessed on their reading and math skills using the Test of Adult Basic Education (TABE), the scores that students need to achieve for this program can be found here.
There are no Information Technology Requirements for this program.
There are no Employment Requirements for this program.
- Follow uniform protocol, and practice good personal hygiene.
- Follow attendance guidelines and be on time.
- Be able to lift 50 lbs.
- Able to be on your feet for long periods of time, and sometimes work in “extreme” temperature conditions, (hot kitchens, freezer inventory).
- Follow all safety rules with equipment and keep your area clean and organized.
- Be aware that minor injuries do occur in this field. Minor cuts, burns.