Skills Learned:
Students will learn a wide range of hands-on skills that will prepare them for entry-level positions in the food service and hospitality industry. They will learn essential techniques in food preparation, cooking, baking, and presentation, while also gaining knowledge in nutrition, menu planning, and customer service. Students are trained in proper food safety and nutrition practices in accordance with industry standards, and they develop the ability to use, clean, and maintain commercial kitchen equipment. Additional skills include time management, teamwork, communication, and problem-solving. Students will learn critical competencies for working in fast-paced, real-world culinary environments while working in a fully equipped commercial kitchen. Students will be provided with many work-based learning opportunities.
Related Occupations and Earnings:
Explore a variety of roles in the culinary and hospitality industry including: Shift Supervisor, Server, Host/Hostess, Banquet Server, Baker, Cake Decorator, Line Cook, Grill Cook, Chef, Sous Chef, Pastry Chef, Restaurant Assistant Manager, Dietary Aide, Cafeteria Worker, Bakery Assistant, Dishwasher, Cashier, Food Photographer, Food Writer and Food Blogger.
Estimated entry Level Annual Wages: $23,000 – $39,500
* Varies by role and experience
Post-Secondary Opportunities:
Articulated credits can be earned toward a College Degree at local universities and institutions such as;
Westmoreland County Community College.
Instructor(s):
Chef Colby Pettis, colby.pettis@cwctc.org
Chef Terri Walter, terri.walter@cwctc.org
Phone Number – 724-925-3532 x. 1313 & 1315
Office Hours: 7:15am to 7:45am
2:30pm to 2:45pm
Please leave a voicemail message outside of these times.