Culinary Arts & Commercial Baking
The EVIT Culinary Arts and Baking & Pastry Arts programs are accredited by the
Accrediting Commission of the American Culinary Federation Education Foundation.
Explore your passion for cooking while developing skills in all facets of the food service and hospitality industries.
Training is provided in culinary arts (a la carte and quantity cooking), commercial baking and dining room operations. Students gain invaluable hands-on experience working special functions, breakfasts, luncheons and dinners in the culinary banquet hall.
Students also have the opportunity to participate in culinary scholarship competitions and work with many of the top chefs in the Valley.
Course Code: CU10
Length: 2-4 semesters
Dual Enrollment: Culinary Fundamentals: Culinary Basics, Culinary Fundamentals: Hot Foods, Culinary Fundamentals: Breakfast and Garde Manager, Culinary Fundamentals: Bakery and Pastry
Recommended: 2.0 GPA, (6) high school credits including (1) English and (1) math credit
Possible Careers: Banquet Cook, Butcher apprentice, Cook Assistant, Food Assembler, Chef, Restaurant Management
Average Entry Level Salary: $11 - $14 per hour
Commercial Baking & Pastry Arts
Learn the tools-of-the-trade and professionalism necessary to gain employment as a baker, pastry chef or business owner.
Baking instruction focuses on making cookies, cakes, chocolate confections, tarts, breads and plated desserts. The class also advances onto cake decorating, pastries, plate painting, individual desserts, wedding cakes and Viennoiseries.
Students manage an on-site retail bakery and pastry shop to learn what it’s like working in the baking industry and with the public.
Many students are awarded scholarships to continue their education at culinary and pastry schools across the country. Internships and work-study programs are also available.
Course Code: CU20
Length: 2-4 semesters
Dual Enrollment: Culinary Fundamentals: Culinary Basics, Culinary Fundamentals: Hot foods, Culinary Fundamentals: Breakfast and Garde Manager, Culinary Fundamentals: Bakery and Pastry
Recommended: 2.0 GPA, 6 high school credits including (1) English and (1) math credit
Possible Careers: Hotels, Restaurants, Bake Shops and Pastry Shops
Average Entry Level Salary: $8 - $11 per hour