Professional Culinary Arts & Hospitality

Program Objective

The Professional Culinary Arts and Hospitality Program has a commitment to provide a quality educational program to the student emphasizing essential skills, knowledge, and the need for desirable work habits and attitudes. The program is flexible enough for teaching specialties, seeking basic job preparatory skills or for upgrading those in the trade.

Program Content

This program provides students with the technical knowledge and skills for employment in the areas of Commercial Cooking and Baking as cooks, bakers and/or food preparation workers in the commercial foods and culinary arts industry, as well as, supplemental training for persons previously employed in food service occupations. Instruction includes a combination of classroom theory and practical experience.

Admission Requirements

  • 16 years of age or older and not currently enrolled in any K-12 program
  • Occupational Interest
  • Create update profile information on Focus
  • Meet with a counselor
  • No specific requirement for Information Technology 

Program Hours

  • Monday – Friday from 8:00 a.m. to 1:00 p.m.
  • Monday – Thursday from 5:15 p.m. to 9:30 p.m.

Completion Requirements

The entire program is 1200 clock hours, but students can earn a certificate at the completion of the following OCPs:

OCP A –  Food Preparation:                          300 hours

OCP B –  Cook, Restaurant:                          300 hours

OCP C –  Chef/Head Cook:                           300 hours

OCP D –  Food Service Management:          300 hours

Minimum basic-skills grade levels required for awarding a Full Program Completion Certificate are 9th grade in Math, Reading, and Language on the TABE® test, or Industry Certification. Additional information can be provided by student services.

Students are expected to complete program competencies.

Employment Opportunities

  • Cook
  • Decorator
  • Dessert Maker
  • Salad Maker
  • Soup Maker
  • Cook Helper
  • Utility Worker
  • Baker And Pastry Maker
  • Fryer and Grill Cook
  • Sandwich Maker
  • Vegetable Cook
  • Cafeteria Line Worker
  • Busser
  • Resorts
  • Restaurants
  • Cruise Lines
  • Hotels
  • Amusement Parks
  • Country Clubs
  • Corporate Dining
  • Private home as a personal chef Personal
  • Hospitals

Employment Requirements

Post-Secondary training in a Culinary Arts program is recommended. ServSafe food Handler certifications is strongly recommend.

Salary

According to the 2020 Bureau of Labor Statistics the median pay for a cook chef and head cook was $27,250 annually or $13.10 per hour.

Program Cost

  • In-state residents – $2.56 per hour (Subject to change)
  • Out of state resident – $10.25 per hour (subject to change)
  • $15.00 application fee per trimester
  • Material fee – Varies by program
  • Identification fee – $5.00 per trimester
  • Liability insurance fee – Varies by program

Students must purchase books/kits and or uniforms, if applicable.

Financial Aid

Financial aid is available to those who qualify. Applicants must have a high school diploma from an accredited High School, or its equivalent. To apply, complete the Free Application for Federal Student Aid, at www.fafsa.gov. Questions pertaining to this matter should be directed to the Financial Aid Office.

RMEC & TC adheres to a policy of non-discrimination and strives to provide equal opportunity to all potential students.

Culinary