Culinary Arts

Basic Information

Culinary Arts
900 Clock Hour Certificate Program
Program Coordinator: Penny Williams
Begins: 8/15/12 Ends: 5/27/13
Monday - Thursday 4:30pm - 9:30 pm
Phone: 417.659.4452
williams-pe@mssu.edu
Download Forms:
Program Costs (PDF)
Application Packet (PDF)

Our Culinary Arts Program offers a hands-on learning environment with career-based instruction lead by local area professionals. Students will learn the basic fundamentals associated with becoming a professional chef. The focus of this program is to educate students in various culinary areas such as techniques and design, baking and pastry, food production, customer service, inventory & purchasing, nutrition, hospitality & restaurant management, as well as menu development.

Students will also have the opportunity to gain the practical experience employers are seeking by participating in an industry internship program. Graduates will be awarded a program certificate which outlines, acknowledges, and validates the mastery levels required for successful program completion, as well as test for national certifications.

This program uses numerous instructional strategies to ensure optimal student performance.

Program Hours
The Culinary Arts program is 900 clock hours.

Testing
All applicants are required to take the TABE test after
acceptance into the CA program.

Certificates
Competency certificates from Franklin Technology Center
will be awarded to each student who successfully
completes the curriculum, grade, and attendance
requirements. Students may test for national certifications
such as ServSafe and the American Culinary Federation.

Open Enrollment/Open Exit
The traditional beginning date for this program is August.
Prospective students may contact the program coordinator
to schedule an appointment for additional questions.

Topics Covered *

Introduction to the Hospitality Industry and Professionalism
Sanitation and Safety

Students will test to become ServSafe Certified

Preparation

Tools and Equipment
Knife Skills
Flavors and Flavorings
Dairy Products
Mise en Place

Identification of Products

Using Appearance and Taste

Food Preparation, Cooking and Design

Principles of Cooking
Stocks, Sauces, and Marinades
Soups
Principles of Meat Cookery
Fish and Shellfish
Eggs and Breakfast
Vegetables
Potatoes, Grains, and Pastas
Healthy Cooking

Garde Manger

Salads and Salad Dressings
Fruits
Sandwiches
Charcuterie
Hors d'Oeuvres and Canapés

Baking

Principles of the Bakershop
Quick and Yeast Breads
Pies, Pastries and Cookies
Cakes and Frostings
Custards, Creams, Frozen Desserts and Sauces

Nutrition
Menu Planning and Recipe Conversion
Customer Service and Establishment Service
Professional Presentation

Individual Plate and Buffet

Purchasing and Receiving
Leadership
On-the-job Training Internship

* Curriculum subject to change as determined by FTC.