Culinary and Restaurant Management is a growing, diverse field that provides almost limitless career possibilities! Train to work in one of the most dynamic career fields available! This intense program offers training that will keep you hands-on and engaged in a fast paced learning environment, and can be completed in less than 10 months.
What you will learn:
Knife and Kitchen Skills. Learning proper technique sets the foundation of your culinary career.
Soups, Stocks and Sauces. The ability to properly create delicious stocks and sauces will set you apart in your skills.
Meats and Seafood. Learn about everything from primal cuts, to shell fish to whole fish. Gain understanding of where each cut of meat comes from.
Bake Shop. Refine and learn basic baking skills! Including yeast breads, quick breads, custards, dessert sauces, pies and more.
International Cooking. Learn to craft popular dishes from different cultures.
Menu Marketing, Food Service Costs, Team Building and Restaurant Management. Learn to create a menu and maintain profitability! Utilize Team Building when you and your peers open The Bistro Restaurant (A student run, open to the public dining experience, located right here at MCCTC).
Plus, our students train and sit for certifications in ServSafe and ManageFirst.
- ServSafe Food Safety
- Human Resources Management and Supervision
- Controlling Foodservice Costs
- Hospitality and Restaurant Management
- Menu Marketing
Estimated Cost of Attendance ($13,330.00):
- Tuition and Fees: $11,277.00
- Books and Supplies: $713.00
- Registration Fee: $40.00
- Transportation Allowance: $1,300.00
Total Hours: 936 Published weeks: 40
Course Fee: $11,990.00
(including tuition, fees, books and supplies)
High School Diploma or GED, TABE Assessment Testing
Available to those who qualify.
Pell Grant, Federal Direct Student Loan, VA, TAA, WIA, No-interest School Payment Plan
CIP Code: 12.0504
SOC Code: 35-1012
Career Credential Program Availability
|Course Code||Course Dates||Course Time||Days of week|
Sep 20 2017 to Jun 21 2018
3 00 PM to 9 30 PM
Mon Tue Wed Thu