The OACES Culinary Program provides students with an introductory experience to the food service industry in addition to daily operation of the OACES cafe.
The Culinary Program focuses on quality of preparation and presentation in both small and large quantity cooking. Both theory and hands-on experience are included in areas such as: menu planning, methods of cookery, food control, sanitation and food costing. Advanced instruction includes basic managerial and supervisory techniques.
Training Duration: 624 hours (3-6 months)
Schedule: 9:00 a.m. – 3:30 p.m., 5 days a week schedule, Monday–Friday
Admission/Academic Requirements: Class open to all students. No technology experience required.
Performance Expectations: Exemplary attendance, be able to lift 50 lbs. No food allergies that can result in immediate hospitalization.
Costs: 2019 – 2020 Tuition for Culinary Program is $6,000. Financial Assistance for Career Training classes will be assessed on an individual basis at Intake.
- According to the Bureau of Labor Statistics, the average annual salary of cooks was $23,970 in 2017. The average annual salary of chefs and head cooks was $49,950 in 2017.
- The restaurant industry is the country’s largest employer after government with over 12.5 million jobs. According to the Bureau of Labor Statistics, employment of cooks is projected to grow 6% from 2016 to 2026.
- Post-secondary education includes clinical dietetics, culinary arts, food service administration, hospitality services, hotel management and pastry arts.
How to apply: Enroll Now to select an Intake date or call us at (585) IMPROVE (585- 467-7683).