American Culinary Federation Professional Cooking
Program Highlights
The American Culinary Federation— Professional Cooking program is only offered at the Cecil County School of Technology (CCST). Students from the five county high schools have the opportunity to begin the American Culinary Federation— Professional Cooking program during their junior year by a designated application process. Students will complete the program during their senior year. They are encouraged to develop positive work attitudes while building individual skills for success. Transportation is provided from the home school to and from CCST. Program fees include the cost of trade appropriate clothing, tools, text book, materials, and license/certification tests. Students may receive certification through the National Occupational Competency Testing Institute. (NOCTI)
Program Course Sequence
Basic Cooking Principles
Junior Year - First Semester
The American Culinary Federation— Professional Cooking program is only offered at the Cecil County School of Technology (CCST). Students from the five county high schools have the opportunity to begin the American Culinary Federation— Professional Cooking program during their junior year by a designated application process. Students will complete the program during their senior year. They are encouraged to develop positive work attitudes while building individual skills for success. Transportation is provided from the home school to and from CCST. Program fees include the cost of trade appropriate clothing, tools, text book, materials, and license/certification tests. Students may receive certification through the National Occupational Competency Testing Institute. (NOCTI)
Introduction to Professional Cooking
Junior Year - Second Semester
This course is the second half of the introduction to the fundamental concepts and techniques in the profession of culinary arts. It provides hands-on clinical experience through school-based enterprises, giving the students the opportunity to develop the technical skills required in future culinary and baking courses as well as the foodservice industry. Students will be introduced to professional standards of the industry, safety and sanitation procedures, knife skills, including handling and care, cooking processes and procedures, product identification, vocabulary and terminology, industry equipment, recipe costing and quantity adjustments. Students participate in demonstrations and lab exercises to supplement their development of technical skills and knowledge. Students will complete catering jobs for various customers.
Professional Cooking
Senior Year - All Year
This course continues to build on the foundation concepts and techniques from Basic Cooking Principles. Students will be instructed on the fundamental concepts, techniques, theories, ingredients, and methodologies involved in the preparation of basic menu items. Students rotate through food handling methods and techniques, portion control, costing, production, plating and garnishing of soups, salads, starches, vegetables, and entrees. Students participate in demonstrations, group exercises and school-based enterprises to supplement the students’ development of technical skills and knowledge. Students will complete catering jobs for various customers.
Entry-Level Salaries Estimates by Field
Prep Cook - $26,000 – $33,000
Pastry Assistant - $27,000 – $33,000
Line Cook - $27,000 – $35,000
Commissary Cook - $28,000 – $35,000
Institutional Cook - $29,000 – $37,000
