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.

 

Culinary Arts       

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.

For announcements and updates about the Culinary Arts and Commercial Baking program, text evitchef to 90210.

 

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