Career Objectives:

• Career objective essay completed by all first year students.
• Potential career opportunities are discussed during student orientation to include related career pathways.
• All new students will complete comprehensive Sp2 training prior to entering the production areas.

Program Highlights:

• Student has the ability to earn MCHD/CFSM license.
• Culinary Arts program is nationally ACF Accredited.
• Students completing the prescribed requirements have the ability to earn ACF/CFC certification.

Curriculum and Occupational Titles:

• Student will cover curriculum in 5 job titles.
• Content includes: chef/cooking, institutional foods, baking, service and portering.

Task Tracking:

• Competencies or skills that students are required to complete while they are in the program.
• State Program of Study
• Value added tasks

Grading:

• WORK ETHIC – 40%
• KNOWLEDGE – 30%
• SKILLS – 30%

Program Expectations:

• Parents can expect students to display competence and knowledge of Culinary Arts to ensure entry level employment and college acceptance.

Tools and Equipment Requirements:

• Student requirements are uniforms, notebooks and portfolios.
• NMTCC supplies required hand tools and equipment for student use.

Uniform/Clothing Requirements:

• Students are required to purchase a minimum of 2 complete uniforms to include: chef pants and chef coats and/or baking uniform.
• Students must maintain their uniforms in a sanitary manner.
• Personal aprons are not mandatory but recommended.
• NMTCC Baseball Hat ($9)
• Non-slip shoes
• Black leather, closed toe shoes, for the restaurant
• Black pants, for the restaurant

Program Fees:

• Activity fee ($20)
• 2 complete uniforms – approx. $70
• Cost of ServSafe exam answer sheet - $50
• ACF CJC certificate - $35
• MCHD/CFSM - $50

Program Rules/Regulations:

• Students must maintain a portfolio
• Students must complete SP 2 as documented safety training during the first marking period, before entering production labs.

Safety Requirements:

• Daily uniform requirements: no opened toe shoe, clean and sanitary
• No fake nails or large jewelry
• Adherence to MHD Chapter 4 regulations governing food service establishments
• Non-slip shoes
• Long, braided hair must be completely restrained with an oversized hairnet, to be supplied by the student.

Portfolio Presentations:

• Duty/task list
• Theory handouts/packets
• Pictures of various projects
• Career objective essay
• Resume/cover letter
• Certificates
• Short/long term planning sheet

Post-Secondary Options:

• WHC Articulation (7.5 credits)
• Johnson & Wales University Articulation (6 credits)
• MCCC (9 credits)
• SOAR credits
• *contact the guidance department for details and updates