Gain a strong culinary foundation in all areas needed to succeed in today’s kitchens.
 
Learn culinary fundamentals and skills—from the basics of knife handling and sanitation to healthy cooking and complex cooking techniques.
 
Learn current culinary terminology and work on equipment found in today’s kitchens.
 
Study catering, regional and international cooking techniques to deliver restaurant-quality banquets, buffets and à la carte meals in a “live” setting.
 
Take advantage of our 12-week externship course to gain practical work experience before you graduate.
 
Prepare for many entry–level food service roles, including:

• Sous Chef
• Rounds Cook
• Garde Manger/Pantry Supervisor
• Baker
• Short-Order Cook
• Hot Line Cook
• Food Preparation Cook

DORSEY ADVANTAGES:

• Accelerated 48-week program
• Preparation for National Restaurant Association ServSafe certification exam
• Students are supplied with 2 chef coats, 2 chef pants, 1 chef hat, and 1 knife/kitchen tools kit and culinary textbooks at no additional cost or fee.
• Externships for valuable on-the-job experience

FACT: When hiring chefs and others in advanced cooking positions, however, employers usually prefer applicants who have training after high school. These training programs range from a few months to 2 years or more.

FACT: The number of higher-skilled chefs and cooks working in full-service restaurants—those that offer table service and more varied menus—is expected to increase about as fast as the average for all occupations.

FACT: Employment of chefs, cooks, and food preparation workers is expected to increase by 11 percent over the 2006-16 decade, which is about the same rate as the average for all occupations.

FACT: This occupation will have among the largest numbers of new jobs, about 351,000, over the period. Growth will be spurred by increases in population, household income, and demand for convenience that will lead to more people dining out and taking vacations that include hotel stays and restaurant visits.

FACT: Median annual wage-and-salary earnings of chefs and head cooks were $34,370 in May 2006. The middle 50 percent earned between $25,910 and $46,040. The lowest 10 percent earned less than $20,160, and the highest 10 percent earned more than $60,730.

FACT: Median annual wage-and-salary earnings of private-household cooks were $22,870 in May 2006. The middle 50 percent earned between $17,960 and $31,050. The lowest 10 percent earned less than $14,690, and the highest 10 percent earned more than $55,040.

To learn more about this program, call 888-422-1188 or contact us.