Students in the Commercial Baking program learn the skills needed to become all-around bakers. They are taught how to properly use ovens, mixers, sheeters, scales, and pie machines. Safety practices and basic bakery principles are stressed during the initial training. Practical applications include making cookies, cakes, sweet dough breads, rolls and donuts.

Advanced training involves cake decorating, including the more intricate decorating of novelty and wedding cakes. Graduates may enter the work force as bakery helpers or decorators, oven tenders, dough molders, mixers or bench hands.

This program provides students with experience in preparing, servicing and managing tasks associated with large volume commercial cooking. Students learn front-of-the-house and back-of-the-house operations by planning, preparing and serving daily meals. They also learn the artistic side of food preparation in gourmet cooking, buffet preparation, trade show competitions, and catering functions.

Upon completion of the program, students may become prep cooks, cook helpers, grill short-order cooks, waitresses/waiters, sandwich cooks, or caterers. (top)

The Food Service program provides students with comprehensive training in a 250-seat restaurant. Students receive training in all areas of preparation, service and general restaurant management. Units of instruction include waitering and waitressing, counter service, ordering and inventory control, customer service, delicatessen operations, kitchen work, fry cook skills, salad, soup and sandwich preparations, salad bar, grill operations and preparation of main entrees.