Page 29 - CTEC 2024-25 Viewbook

CULINARY ARTS FUNDAMENTALS
Certificate (Sedona Center)
The Certificate in Culinary Arts Fundamentals is designed to equip students with basic skills in culinary arts. The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, breads and pastries.
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Sample of reported job titles: Banquet Chef, Certified Executive Chef (CEC), Chef, Chef, Instructor, Cook, Corporate Executive Chef, Executive Chef (Ex Chef), Executive Sous Chef, Head Cook, Line Cook.
Careers (DOL CareerOneStop Median Income – overtime not included)
• Chefs and Head Cooks: $56,520 (U.S.) $62,790 (AZ)
• Food Preparation Workers: $29,790 (U.S.) $31,790 (AZ)
• Cooks, Fast Food: $27,640(U.S.) $30,440 (AZ)
Enjoy a hands-on culinary experience at the Sedona School of Culinary, visit: Sedonaschoolofculinary.com
Learn - Cook - Sip
yc.edu/culinary
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