Culinary Arts

Do you want to be the next Paula Deen, or Gordon Ramsey?

Do you have a passion for cooking and baking?

Is the creative artist in you bursting to get out?

Then you may be a candidate for the
Culinary Arts Program at OTC.

OTC’s Culinary Arts program can offer you the “hands-on” skills and knowledge needed to satisfy and attain your career desires.

Taught by our “seasoned” chefs, you can begin your culinary journey by enrolling into the Culinary Arts program. Here is what you can expect to learn as a culinary arts student:

• The Principles of Cooking – Delve right into your first experience by learning the fundamentals of cooking, food preparation and knife skills mastery.
• Baking and Pastry  – Learn the secrets of Artisan breads, cake decorating, pies and pastries and the science of baking.
• Regional and International Cooking – Explore the exotic tastes of Asia, Italy, France and South America and the melting pot of foods from around the United States.
• Sugar and Food Art – Create realistic decorations and sculptures out of sugar, chocolate, fruits and vegetables.
• Nutritional Cooking – Find out what makes us “tick” and learn how to make “diet” food into gourmet food.

And There’s More!

Along with your “hands-on” kitchen labs, you will also learn what it takes to operate a foodservice facility through classes, such as Foodservice Purchasing, Sanitation, Leadership and Decision Making, Front of the House Services, and Professionalism: all the knowledge a professional chef needs for success.

Our program prepares you for entry-level positions in this competitive industry: such as prep cooks, line cooks, catering assistants, bakers and managers. However, in order to achieve this, you must be prepared to make a commitment to your culinary education.

Our culinary program mirrors the “real-life” of the foodservice industry, which means standing for long periods while preparing food, working in extreme heat, lifting heavy objects, performing quickly under pressure, and maintaining the cleanliness and sanitation of the kitchen lab, all while upholding your academics.

At the end of the program, students are required to serve as an intern in an approved foodservice facility. The benefits of this will allow the students to put to use all that they have learned during the program and, quite possibly, lead to permanent employment with the internship site.

So, if you are interested in enrolling in the Culinary Arts program or want further information, please see one of our admissions specialists or you can contact Chef Tony Pisacano at 912-688-6029 or Chef Bryan Richard at 912-688-6030. We will be happy to assist you in your pursuit of a culinary career.

Program Mission Statement

The Culinary Arts program prepares students for the culinary profession. Learning opportunities develop academic, occupational, and professional knowledge and skills required for job acquisition, retention, and advancement. The program emphasizes a combination of culinary theory and practical application necessary for successful employment including certification in food protection management through the National Restaurant Association Educational Foundation, (NRAEF), ServSafe® exam. Graduates who are current practitioners will benefit through enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers.

Program Objectives

The objectives of the Culinary Arts program and its instructors, is to insure that our students obtain a comprehensive knowledge of the Culinary Arts. Upon completing the program, our students will be able to enter the food service industry, with the necessary skills required to prepare food dishes, based on the standards set by the TCSG and the American Culinary Federation, (ACF). The students gain knowledge through hands-on training coupled with lectures that parallel lab work. Our program insures that the student is well versed in such areas as; Pastry and Bread baking, International cuisines, Nutrition and Menu planning, Food service Sanitation and Safety, Purchasing, Garde Manger and Pantry, Classical Cuisine, American Regional Cuisine, Front of the house Service, and Supervisory management, along with the history and professionalism of the Culinary Arts. Through our program, and their dedication and hard work, our students can aspire to become the next “Top Chef”.

Program Requirements

• Submit a completed application and application fee;
• Be at least 17 years of age;
• Submit official high school transcript or GED transcript;
• Submit official college transcripts, if applicable;
• Current health certificate documenting adequate health including the ability to lift 50 pounds, to do prolonged standing, and to tolerate heat.