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Culinary Arts

Training Program

Credential(s) Offered

Industry certification, Employment, Measurable skills gain

Method of Delivery

Hybrid or blended

When offered

Daytime Hours, Evening Hours

Instructional Program (CIP)

Cooking and Related Culinary Arts, General. 120500

Description

Learn all phases of the food industry, from front-of-the house to back-of-the-house restaurant operations

Gain experience and knowledge in safety and sanitation, selection of equipment, menu planning, food preparation techniques using recipes, culinary mathematics, commercial culinary technical skills, supervisory responsibilities, advanced and new methods of food preparation, inventory and cost control, setting a table, waiting on customers and an introduction to management tasks

Details

Hours

1050

Entrance Requirements

None

School

KIAMICHI TECHNOLOGY CENTERS - POTEAU

WIOA Approved Program

Yes

Curriculum Competency Based

YES

Training Location(s)

Poteau, OK

Local WIB

5035 - Western

Type of financial aid offered or have access to

FAFSA, CHOCTAW NATION,

Refund Policy

KTC BOARD POLICY

Is the proposed curriculum currently certified by an accrediting agency or similar national standardization program?

Yes - OKLAHOMA DEPARTMENT OF CAREER TECH ED.

Is this proposed curriculum considered a nontraditional program of training services for women?

No

Is this proposed curriculum considered a nontraditional program of training services for men?

No

Cost Items

Books (Estimated)

$132.50 BOOKS

In-State/District Tuition

$2,100.00 $2.00 PER CLOCK HOUR

Out-of-State/District Tuition

$6,300.00 $6.00 PER CLOCK HOUR

Supplies/Materials/Hand Tools (not included in tuition)

$271.86 SUPPLIES

Total In-State Program Cost

$2,504.36

Total Out-of-State Program Cost

$6,704.36

Demand Occupation(s)

11-9051.00Food Service Managers
$10.00 per hour

Provider Status

Approved

Address

P.O. Box 825, 1509 S. McKenna St., Poteau, Oklahoma 74953

Phone Number

(918) 647-4525

Fax Number

(918) 647-4527

Last Updated

Jul 08, 2021

Created

Oct 20, 2020