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Portland Arts & Technology High School


Culinary Concepts

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Culinary Concepts
 
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Program Description:

This course is designed to educate students for a career in commercial food service. From production to management to live work experience, you’ll do it all! There will be an emphasis on catering which includes sanitation equipment, menu planning, purchasing, selection and storage of food, inventory, preparation, serving, and fundamentals of restaurant management. Students are introduced to career specialties within the food service industry such as short order cooking and general cooking with specialized preparation in meats, vegetables, seafood, baking, and management.

 

Curriculum:

Preparing for a Successful Career, Successful Customer Relations, Preparing & Serving Safe Food, Preventing Accidents & Injuries, Kitchen Basics, Food Service Equipment, Nutrition, Breakfast Foods & Sandwiches, Working With People, Salads & Garnishes, Business Math, Fruits & Vegetables, Sanitation, Tourism & Retail, Controlling Food Services Cost, History, Potatoes & Grains, Lodging Industry, Art of Service, Desserts & Baked Goods, Marketing & Menu, Purchasing & Inventory Control, Meat, Poultry, Seafood, Standard Accounting Practices, Stocks, Soups, & Sauces, DMIT Tourism & Retail

 

Career Opportunities:

Cook

Baker

Chef

Pastry Chef

Restaurant Manger

Food Buyer

Food Sales

Butcher

 

Articulation Agreements:

Central Maine Community College

Culinary Institute of America

York Community College

Certrifications:

ServeSafe

ServePro

 

Requirements:

Closed Toe Shoes

Long Pants

 

Brochure:

Culinary Brochure

 

Instructors

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Doug Armstrong
Culinary Concepts

Position: Instructor – Culinary Catering Concepts    Formal Education: Associate in Applied Science...  more Read more about Doug Armstrong

 
 
 

196 Allen Avenue • Portland, ME 04103 • Phone: (207) 874-8165 • Fax: (207) 874-8170

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