Culinary Arts

DackoSackett

Instructors: Chef Dacko, Chef Sackett

Program Overview

The Culinary Arts program prepares students for careers in today’s foodservice and hospitality industries. Successful graduates are ready for entry-level positions as prep cooks, line cooks, pastry cooks, cake decorators, or fine-dining restaurant servers, and can aspire to positions as chefs, pastry chefs, and restaurant managers.

Students learn safety, sanitation, knife skills, and culinary math. They prepare appetizers, salads, sandwiches, breakfast foods, stocks and soups, vegetables, meats, poultry, seafood, breads, cakes, pastries, and world cuisines. Advanced skills include dining room service, line cooking, menu and recipe development, and nutrition. Senior students operate the Carcajou Corner, our open-to-the-public, student-run restaurant.

DCTS Culinary Arts graduates are ready for immediate employment in restaurants, catering companies, institutional kitchens, or retail foodservice venues. Many choose to further their education through postsecondary training in culinary arts, baking and pastry arts, or hospitality management.