Do you dream in color, bright vivid colors of fruits and vegetables? Do you enjoy the delectable aromas of food cooking? Do you think in flavors and textures? Do you dream of a career where you can be creative, travel the world, and play with food, flavors and color? Do you want to be a chef?
The TSTC Culinary Institute can help you achieve your dream. The foodservice industry is growing and expanding and those businesses need employees. The industry is changing as new technologies are introduced, and change the way food is prepared. New technologies including thermo circulators, shock freezers, CO2 and H02 cartridges are becoming more common in kitchens. Chefs work in restaurants, hotels and resorts, catering, health spas, schools, hospitals, cruise lines and as personal chefs. If you find one of those career opportunities appealing, join us to learn hands-on in our professional restaurant-quality kitchen.
In the Culinary Institute, you’ll train with our faculty, who are all professional chefs, and learn basic and specialized culinary principles and techniques. You’ll receive hands-on experience in food preparation and learn the professionalism required for on-the-job success. Menu planning, catering, butchering skills, sauce creation, sugar and chocolate work, cake decorating, and the artistry of plate presentation are just some of the skills you will learn at TSTC. By the end of our one year accelerated program you will be ready to take the Certified Culinarian Exam and join thousands of Culinary Professionals as part of the American Culinary Federation.
Courses you’ll take include:
- Sanitation & Safety
- Introduction to Foods
- Meat Fabrication
- Food & Beverage Management
- Hospitality Supervision
- International Cuisines
- Fundamentals of Baking
- Diet & Nutrition
- American Regional Cuisine
- Advanced Pastry
- Restaurant Capstone
Our restaurant-quality commercial kitchen and classroom dining area provide an excellent setting for you to develop skills in preparing and presenting a variety of foods. As part of your experience, you’ll have the chance to create a business plan, prepare and present four- to seven-course meals for large groups, and participate in all restaurant stations during our Capstone project.