ROP Culinary Arts Institute Programs

Chef Trainee The following culinary arts classes are offered to high school students and adults at the ROP Culinary Arts Institute. High School students have priority in ROP classes. There are three certificates that may be earned at ROP's Culinary Arts Institute: Culinary Arts Foundation Certificate; Professional Chef Training Certificate; and Professional Pastry Chef/Baker Certificate.

High school students: Safety and Sanitation must be completed by the end of the second semester of enrollment at the Culinary Arts Institute (CAI).
Adults: Safety and Sanitation must be completed during the first semester of enrollment at CAI.

Admission

High school Students who successfully complete Safety and Sanitation, Introduction to Culinary Arts, and Advanced Culinary arts on their high school campuses are eligible for admission into the Professional Chef and/or Professional Baker Programs at CAI without first completing the Culinary Arts Foundation program.

Equipment, Textbooks, and Uniforms

There are no registration or materials fees for high school students in these programs. High school students are provided with books and uniforms that must be returned before grades are issued. High school students pay no materials fees.

Adults must pay fees for uniforms, textbooks, additional equipment, and materials. CAI Equipment 2012 PDF; CAI Books and Uniforms 2012 PDF. Adults also pay a registration fee ($60) for each class. This is a non fee-based course. The online course schedule has details and costs. Refer to the Hospitality, Tourism, and Recreation pathway in the schedule to locate culinary classes.

Culinary Arts Foundation Certificate Program

The Culinary Arts Foundation Certificate Program is designed to give students a comprehensive overview of the culinary arts field. Students are welcome to enroll in two or more Foundation classes at the same time.

The following four classes must be completed to be awarded the Culinary Arts Foundation Certificate:

Safety and Sanitation
Basic Baking Essentials
Basic Cooking Essentials
Menu Development and Food Service Math

54 hour course completion required for certificate

♦ Advanced Culinary Arts Programs

Students are guided through a comprehensive program with specialization in cooking/chef training or baking/pastry training for one registration fee per semester. Completion of all Culinary Arts Foundation Foundation courses is required to complete the Advanced Culinary Arts Programs. Professional uniforms, tools, and textbooks are required. Uniforms have been assigned a one-time purchase price. Tool and textbook prices vary. Not all classes are offered every semester.

The following are comprehensive, certificate training programs designed for the serious student wishing to enter the food service industry.

♦ The Professional Chef Training Certificate Program ~
A comprehensive certificate training program designed for the serious student planning to enter the food service industry

♦ The Professional Pastry Chef/Baker Training Certificate Program #
A comprehensive certificate training program designed for the serious student planning to enter the food service industry.

Graduation Requirements Download CAI Graduation Requirements PDF

♦ The Professional Chef Training Certificate Program ~

To enter the Professional Chef Certificate Training Program, students must have successfully completed the program at their high school or have completed the Culinary Arts Foundation Program.

The following classes are mandatory:

~ Advanced Cooking
~ Restaurant Management and Operations
~ Garde Manger (includes Appetizers and
Hors D’oeuvres)
~ Meat Cutting and Identification
~ Saucier

Work-Based Learning,
Dining Service/Guest Relations,
(or met through work experience for those employed in the field)

Electives (two required):
Catering and Event Planning
Chilling and Grilling
Ice Carving
Pasa, Pasta, Pasta
International Cuisine

Culinary Arts class descriptions

♦ Professional Pastry Chef/Baker Certificate Program #

To enter the Professional Chef Certificate Training Program, students must have successfully completed the culinary arts program at their high school or have completed the Culinary Arts Foundation Program.

Students must take the following courses:

# Advanced Baking
# Restaurant Management and Operations
# Artisan and Specialty Breads
# Cake Decorating I

Electives (two required):
Cake Decorating II
Catering and Event Planning
Frozen Desserts
Ultimate Chocolate

Hospitality, Tourism, and Recreation Career Pathway

CAI Related Links

High School Campus
Culinary Arts Classes

Culinary arts classes on high school campuses for high school students only.

Many high schools offer introductory and advanced on-campus culinary arts classes.
Examples:

Introduction to Culinary Arts
Advanced Culinary Arts
Catering and Event Planning
Safety and Sanitation

Some of these classes have no prerequisites. Student planning to attend CAI may benefit by completing the Safety and Sanitation class at their high school.

Consider taking a Cooperative Vocational Education class if you are already working at in the restaurant/ food service industry.

Earn and Learn at the same time!

Retail Restaurant Food Service Marketing Careers (CVE)

Prepare for positions in retail restaurant occupations, or if you are already employed at a restaurant, your can broaden your skills. You will learn marketing and services aspects of a restaurant with concentration on management skills. You'll gain an understanding of guest service, sales and marketing principles, product image, advertising, promotion, pricing and distribution. Food labs and sanitation and safety training are also included. Instructors are ServSafe® certified. Prerequisites: None.
See your on-campus counselor.

Students who have decided on a food service career are encouraged to learn about what the ROP Culinary Arts Institute has to offer.

Culinary Arts class descriptions