What is it?

This American Culinary Federation (ACF) designed
secondary education program prepares students for
employment in the hospitality industry, the largest
industry in America today. Instruction includes theory and
applications related to: food preparation, food
management, food science, menu and banquet planning,
food and beverage purchasing, quality control, cost
analysis, commercial baking and pastry, catering, chef
preparation, institutional foods, meat cutting, cooking
methods, nutrition, dining room services, safety, and
sanitation.

What will I do?

Students learn the safe and proper use of hand
and mechanical kitchen appliances, stoves, and
ovens related to the industry. Practical experience
is a major part of the course through the operation and
management of a fully operational restaurant and
catered banquet affairs. Hands-on instruction includes
food preparation techniques required in a variety of food
service establishments.