Culinary Concepts


Instructor:

Mark Hannibal, CEC

Email:
hannim@portlandschools.org


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Program Description:

The Culinary Concepts program is designed as a 2 year intensive that prepares the student for immediate entry into the exciting world of culinary professionals. Portland Maine is one the richest cities in the country for dining out. World class chefs and restaurants are plentiful, and they are always looking for quality employees. This program will have you ready to apply for those jobs with confidence. If  you are a people person and want to work in a dining room, we also cover table service by providing customer service opportunities in our own dining room, serving meals to be eaten in or take out. Many people work their way through college by waiting tables. This program will ensure you know what you are committing to and how to do earn top gratuities with grace. Not ready for that level of intensity? The Culinary Concepts program dovetails nicely with all the Culinary Arts colleges, public and private, even offering college credit at some of them. A nationally recognized ServSafe certificate can be achieved with a passing score on the exam. Perhaps restaurant work and culinary schools are not your thing. This class will provide you the base from which you can branch out into writing a food blog or restaurant and product reviews, become a food photographer, or sales person. Maybe you like equipment. Knowing your way around a professional kitchen will give you the edge when it comes to knowing what chefs want and need to round out their kitchens tools. Have an idea for a product? Entrepreneurship is a major component of what we do here also. Developing menus and playing with recipes and marketing strategies, so you can open your  own business! Overall, the Culinary Concepts program has a broad brush approach to prepare you for a future in the potentially lucrative and exciting food service industry. Once you know your way around a restaurant, you can travel anywhere in the country, and beyond, and find work.

 

Curriculum:
Preparing for a Successful Career, Successful Customer Relations, Preparing & Serving Safe Food, Preventing Accidents & Injuries, Kitchen Basics, Food Service Equipment, Nutrition, Breakfast Foods & Sandwiches, Working With People, Salads & Garnishes, Business Math, Fruits & Vegetables, Sanitation, Tourism & Retail, Controlling Food Services Cost, History, Potatoes & Grains, Lodging Industry, Art of Service, Desserts & Baked Goods, Marketing & Menu, Purchasing & Inventory Control, Meat, Poultry, Seafood, Standard Accounting Practices, Stocks, Soups, & Sauces, DMIT Tourism & Retail

 

Career Opportunities:
Cook
Baker
Chef
Pastry Chef
Restaurant Manager
Food Buyer
Food Sales
Meat Cutter
Food Blogger
Restaurant Reviewer
Food Photographer
Beverage Management
Caterer
Barista

 

State Wide Articulation Agreements:

Eastern Maine Community College: CUL-131-01 (3 credits)

Kennebec Valley Community College: CUL-111 (3 credits)

Southern Maine Community College: CA-106 (3 credits)

Washington County Community College: FDS-125 (3 credits)

York County Community College: CUL-104 (3 credits)


Articulation Agreement:

Central Maine Community College: CUA-121 & CUA-171

Certifications:
ServeSafe
ProStart Participation

Requirements:
Black Leather Closed Toe Shoes
Long Pants
Basic Math & Reading Skills
Focus & Work Ethic
Interest in Food Service industry