Culinary Arts

Program Description

Rochester EOC’s Culinary Arts program is designed to give students a basic but diverse experience in today’s food service establishments and is designed for adults looking for a career change or a fresh start in the restaurant industry.

Training will include hands-on experience in the kitchen. The focus will be on basic fundamentals of the industry along with building knowledge of the fashionable trends in the culinary industry.

Course topics include:

  • Product and Equipment Identification
  • Kitchen Math
  • Sanitation
  • Knife Skills
  • Baking Principles
  • Inventory and Purchasing
  • Basic Cooking Skills in-line with American Culinary Federation Guidelines

In the classroom, students will learn computer skills, workforce job skills and résumé writing. Upon graduation from the program, students will be able to fill positions at entry level and mid-entry levels having learned team player philosophy to support being comfortable and confident in acquiring a job.

The Culinary Arts program features state-of-the-art kitchen facilities, award-winning culinary instructors and small class size/personal attention.

U.S. Bureau of Labor Statistics Occupational Outlook Handbook

Rochester EOC 2019-2020 Placement Rate for Completed Students:


Program Requirements

Social Security Card; Interview; Physical with proof of MMR, Tetanus, and Varicella.

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