Basic Description of Program
The Culinary Arts program is a series of classes designed to provide a broad base of classical and contemporary cooking knowledge combined with hands-on experience, giving each student a confidence in attained skills and preparing the student to move successfully into a career in food service and hospitality.
Students learn the flow and habits of a commercial kitchen as well as the importance of safety and sanitation in food service. Students are provided practical application of what they learn by being involved in the Campus Grille food service, including preparing the Salad & Soup Bar, learning grill setup and short order cooking techniques, customer service, preparing the desserts and baked goods, and participating in the catering opportunities on campus. Students also become familiar with front-of-the-house and dining room organization and procedures.
Learning methods are a combination of self-study, instructor guided and taught lessons, and practical hands-on experience. Students learn through textbook work, video exercises and lessons, on-line research, lectures, instructor demonstrations, and knowledge and skill testing.
- Current Food Handler’s Permit from the Department of Health
- Culinary Arts Program Handout and Vocabulary List
- Chef Uniform – according to the Uniform and Dress Code and Policy in the Handout
- On Cooking, 4th edition, ISBN 0-13-171327 -2
- Restaurant Service Basics, 2nd edition, ISBN 978-0-470-10785-0
- Other handouts or texts as required for chosen elective courses
All textbooks, handouts, uniform, and equipment are available at the Book Store. A “Handout Purchase Approval Form” is required to obtain all course handouts.
- 10th Grade reading level
- Ability to lift and carry up to 50 lbs.
- Ability to stand for long periods of time, up to 12 hours per day
- Good organization skills
- Ability to follow verbal directions and communications
- Good organizational skills
Effective July 1, 2013, adult students are required to enroll from 8 a.m. to 2:00 p.m., a minimum of three (3) days per week. Students must enroll in Culinary Math concurrent with their enrollment in Culinary I.
- June 3, 2013
- July 1, 2013
- August 12, 2013
- September 3, 2013
- October 7, 2013
- November 4, 2013
- December 2, 2013
- January 21, 2014
- March 3, 2014
- April 7, 2014
- May 5, 2014
- June 2, 2014
Uniform Policy and Dress Code
A complete uniform packet is to be purchased at the Book Store. No other uniform is acceptable in class. Students will not be permitted in class without the designated uniform. The packet consists of:
- Two (2) white Chef coats with name embroidered above the breast pocket or name tag purchased from the Bookstore. The student may also have the OWATC logo embroidered above the name. Jackets are to be buttoned up at all times when worn.
- Two (2) cotton Chef pants in black, black/white stripe, or “chef check”. No other pants or jeans are permitted in the kitchen. Pants that are too long and drag on the ground are not permitted. Pants must be pulled up to the waist when in uniform.
- Chef’s black beanie (no bandanas or other hats or toques will be permitted)
- Bimetallic thermometer
- Small notebook for writing down recipes and instructions which should fit in the breast pocket of the Chef coat or back pocket of Chef pants.
- Permanent black marker for labeling food (black only; no colors)
- A black or blue ink pen
- Shoes are purchased off campus at A-1 Uniform, Walmart, Sears, or other shoe stores. Shoes must be black with a slip-resistant sole. Leather or vinyl athletic shoes are acceptable; no canvas. Leather or vinyl work shoes are also permitted. No open toes; no open heels; no leather sole boots or shoes.
- Socks must be black or white and must come above the ankle. No patterns or other colors.
- Students must wear a plain white short sleeved T-shirt under their Chef’s coat. No colors, graphics, or logos are permitted on the T-shirts. No sleeveless T-shirts.
- Aprons are optional but recommended. They may be purchased at the Book Store.
- To be in complete uniform, your hair must be kept under your hat. Longer hair or ponytails protruding from the hat must be in a hair net. Facial hair must be in a beard net.
- No jewelry except for a plain wedding band and watch. A single small stud or hoop earring may be worn in each ear. No multiple piercings, no facial jewelry, no gauges in ears.
- Finger nails must be clean and short. No acrylic nails or polish are permitted.
Employer Advisory Team
- Country Pines Retirement Community
- Jackson Fork Inn
- Lucky Slice Pizza
- Mac Cool’s Public House
- McKay-Dee Hospital Center
- Ogden Eccles Conference Center
- Snowbasin Resort