Students will learn to properly use a variety of tools and equipment that can be found in today’s modern commercial restaurants. They will pursue Serv-Safe certifications in Culinary Arts and Management. They will explore the planning, budgeting, and pricing of products in order to develop menu items that can be profitable. They will learn to organize and care for their kitchen. Students will prepare a portfolio of their skills and accomplishments, including an application ready resume. With study of restaurant terminology, students will be able to communicate and function as trained members of a restaurant staff.
While the focus of the class will be exploring the joy of creating a variety of tasty baked goods, it is through the understanding of the restaurant business as a whole that students will progress to the goal of being work-place ready.
Recommended courses before coming to TCALC:
- Culinary Essentials
- Culinary Arts 1
- Business Essentials
Course Sequence at TCALC:
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Semester
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Courses
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1
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Culinary Arts 2 #2272 (1.0) & Baking and Pastry #2267 (.5)
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2
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Food Science #2346 (1.0) & Baking and Pastry #2267 (.5)
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3
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Event Planning and Management #5840 (1.0) & Career Connections #2344 (.5)
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4
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Culinary Workplace Experience #2271 (1.0) & Community Connections #2343 (.5)
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*Students may apply to enter mid-year but admission is on a case by case basis*
The CTSO that supports this pathway is ProStart
Internships:
Jayhawk Area Council
Pals Indian Cuisine
Moore RMG
Burnett Center
Tee Box
Instructors:
Chef Gary Livingston: Chef Livingston began his culinary career with Darden Restaurants where he earned his culinary certification. He has worked for a wide variety of restaurants as a culinary manager, general manager and head chef. Chef received a Bachelor’s Degree in Business Management & Finance from the University of Washburn, and later a Master’s Degree from Baker University in Building Leadership in Educational Science. Chef Livingston is passionate about providing opportunities for students to get ahead of the competition.
Chef Miranda Moody: Chef Moody began her training at IUP Academy of Culinary Arts where she became a Certified Culinarian. She went on to receive her BS in Foods and Nutrition from Appalachian State University in NC and is currently working towards a MS in Food Science at Kansas State University. She has worked in a variety of restaurants from fine dining in garde manger and pastry arts to small town bakeries as a pastry chef. She began her teaching career in 2019 and has taught high school Biology, Integrated Physics and Chemistry and Middle School FACS before landing here at TCALC to teach in the Restaurant and Event Management Pathway.