This isn’t just cooking class. Students in the culinary arts program at GCTC will learn about the food service industry from top to bottom. Whether it's sanitation or food safety, business management and financial operations, students will receive full-course education in the restaurant business.
And then, of course, there’s the food. Students will feel like professional cooks in our 2,000 square-foot classroom kitchen with four range tops, griddles, two convection ovens, and an industrial fridge and freezer.
The first-year course, Culinary Arts I, teaches kitchen fundamentals. The course emphasizes various food preparation techniques and how to perform them safely and efficiently. Students also learn customer service skills and management essentials.
The second-year course, Culinary Arts II, begins with the ServSafe Manager certification material, followed by basic nutrition and beginner-level skills related to preparing dishes with eggs, dairy products, breakfast foods, sandwiches, salads, and garnishes. Students who adequately master this course content will be well prepared to earn their ServSafe Manager certification. The course also covers advanced food prep — including meat, poultry, seafood, desserts and more complex baked goods — followed by employee training that requires students to complete job applications, resumes, and more.
Students in the Culinary Arts program will take field trips to see how professional restaurants and kitchens operate, as well as sample fare by accomplished chefs. They may also compete in regional cooking competitions like Junior Chef, in which the program’s first team captured third place in the state.
Completing this program will give students the confidence, skills, and professional accreditation to enter the food service and hospitality industry with a solid foundation.
Instructor: Lisa Holland