Hospitality and Culinary Arts

This program introduces the hospitality industry and prepares students for academic and professional success in the hospitality industry. Students will gain knowledge of industry terminology, a retrospective of early to current cuisines and industry trends, and the major labor market segments. Students will learn skills to develop self-discipline and empathy, self­ management, and self-awareness. Students will also gain an understanding of effectual communication, financial literacy, employability skills, study skills and soft skills that apply to both the classroom and work environment. Students who successfully complete the program will be prepared to enter the hospitality industry in positions such as prep cook and other entry-level positions in the industry.

Courses are offered in 4 and 5 week formats. Courses can be taken individually for personal enrichment or together to earn a Culinary Arts Career Training Certificate

The program provides an overview of culinary arts, terminology, industry history, food safety, and sanitation.  Topics also include tools, equipment, knife skills, food service operations, restaurant management, menu development, and food costing.  The program course content also includes nutrition and instruction in comprehensive food preparation techniques. This is an accelerated program that is offered in the evening.

Classes are free. Materials fee is $75 for ingredients and supplies. Students are also required to purchase the SDCCE uniform, knife kit from Knife Merchant, and OnCooking Textbook. Mandatory orientation required prior to enrollment.

The Culinary Arts and Sciences Program provides the theory and hand-on training for entry-level positions in the culinary arts profession.  The program provides an overview of the culinary arts, terminology, industry history, food safety and sanitation.  Topics also include tools, equipment, knife skills, food service operations, restaurant management, menu development and food costing.  The program courses also cover nutrition and instruction in comprehensive food preparation techniques.  Students who successfully complete the program can use the skills learned in a variety of industries and jobs including cooks, chefs, caterers and food service managers.  This program also serves as a foundation for additional training towards an associate degree in culinary arts at a community college.

Classes are free. Materials fee is $165 for ingredients and supplies. Students are also required to purchase the SDCCE uniform, knife kit from the Knife Merchant, and OnCooking Textbook. Mandatory orientation required prior to enrollment.

As an exploration into Current Cuisine and Restaurant Operations that gives students a foundation in molecular gastronomy and culinary/food and beverage management. Farm-to-Table Cuisine and Front-End Restaurant Operations help students learn the fundamentals and principles relevant to this industry. This program is offered during summer semester.

Classes are free. Materials fee is $75 for ingredients and supplies. Students are also required to purchase the SDCCE uniform and Flavor Bible. Mandatory orientation required prior to enrollment.

This program provides career readiness skills in the field of nutrition science and meal planning. Students will be exposed to the fundamentals of nutrition principles, scientific concepts, food safety, and bodily processes. Students will learn basic nutrition principles and explore how to apply these in a variety pf dishes in order to retain maximum nutrient retention. Topics covered in the program will include national nutrition standards, cultural dietary habits, personal wellness, recipe development, seasonality, health coaching techniques, menu planning costing, and menu production in a laboratory setting. Students will gain an understanding of soft skills such as interpersonal skills, conflict resolution, time management, organizational skills while working in a culturally rich setting. Upon completion of this program, students will be prepared for gainful employment as a personal or private chef that specializes in dietary food plans or starting their own cottage industry business.

Classes are free. Materials fee is $75 for ingredients and supplies. Students are also required to purchase the SDCCE uniform. Mandatory orientation required prior to enrollment.

This program provides career readiness skills in the baking and pastry arts. Students will be exposed to the fundamentals of bakeshop product identification, ingredients, and industry techniques. Students will explore the basic culinary skills in the baking industry from baking theory and techniques to hands-on production techniques used in working kitchens and bakeries. Products produced include cookies, pies, tarts, dessert sauces, custards and frozen desserts before ending with artisanal bread production, such as yeasted, non-yeasted, and laminated doughs. Students will gain an understanding of soft skills such as interpersonal skills, conflict resolution, time management, organizational skills while working in a culturally rich setting. Upon completion of this program, students will be prepared for gainful employment as an entry-level baker in a commercial bakeshop, restaurant, or starting their own cottage industry business.

Classes are free. Materials fee is $75 for ingredients and supplies. Students are also required to purchase the SDCCE uniform and OnBaking Textbook. Mandatory orientation required prior to enrollment.

This program provides career readiness skills in the baking and pastry arts. Students will be exposed to advanced pastry and cake production, as well as chocolate and sugar confectionary work. Students will explore the advanced culinary skills in the baking industry from baking and pastry theory and techniques to hands-on production techniques used in working kitchens, bakeries, and confectionary shops. Products produced include American-style cakes, European tortes, frostings, fillings, decoration mediums, mini pastries, and petit fours before ending with meringues and confections, both chocolate and sugar. Students will also gain an understanding of mass production for buffet pastry items, display techniques, and confectionary showpieces. Upon completion of this program, students will be prepared for gainful employment as an entry to-intermediate level baker, chocolatier, confectioner, and artisanal cake designer in a commercial bakeshop, restaurant, hotel, boutique confectionary store, or starting their own cottage industry business.

Classes are free. Materials fee is $75 for ingredients and supplies. Students are also required to purchase the SDCCE uniform and OnBaking Textbook. Mandatory orientation required prior to enrollment.