code | group | title | definition | crossReferences | examples |
---|---|---|---|---|---|
12.0500 | Culinary Arts and Related Services | Cooking and Related Culinary Arts, General | A program that focuses on the general study of the cooking and related culinary arts, and that may prepare individuals for a variety of jobs within the food service industry. Includes instruction in food preparation, cooking techniques, equipment operation and maintenance, sanitation and safety, communication skills, applicable regulations, and principles of food service management. | (undefined) | - Cook |
12.0501 | Culinary Arts and Related Services | Baking and Pastry Arts/Baker/Pastry Chef | A program that prepares individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments. Includes instruction in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service. | (undefined) | (undefined) |
12.0502 | Culinary Arts and Related Services | Bartending/Bartender | A program that prepares individuals to professionally prepare mixed alcoholic and non-alcoholic beverages and related products and manage bars, lounges, and beverage service operations in the hospitality industry. Includes instruction in mixology, oenology, accounting and cash management, inventory and cellar management, bar and lounge management, applicable laws and regulations, customer service, and labor/employment regulations. | (undefined) | (undefined) |
12.0503 | Culinary Arts and Related Services | Culinary Arts/Chef Training | A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques. | (undefined) | (undefined) |
12.0504 | Culinary Arts and Related Services | Restaurant, Culinary, and Catering Management/Manager | A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations. | 52.0905 - Restaurant/Food Services Management. | (undefined) |
12.0505 | Culinary Arts and Related Services | Food Preparation/Professional Cooking/Kitchen Assistant | A program that prepares individuals to serve under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers. Includes instruction in kitchen organization and operations, sanitation and quality control, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring. | (undefined) | (undefined) |
12.0506 | Culinary Arts and Related Services | Meat Cutting/Meat Cutter | A program that prepares individuals to receive, cut, and package animal meat products in commercial establishments and to function as licensed meat cutters/butchers. Includes instruction in product recognition for beef, veal, lamb, pork, poultry, and fancy and smoked meats; retail and wholesale cutting and specialty cuts; packaging and counter display; shop safety; meat sanitation, storage and rotation; quality control; meat handling laws and regulations; and customer service. | (undefined) | (undefined) |
12.0507 | Culinary Arts and Related Services | Food Service, Waiter/Waitress, and Dining Room Management/Manager | A program that prepares individuals to serve food to customers in formal or informal settings. Includes instruction in the nutritional, sensory, and functional properties of food and its ingredients; food services principles; table and counter services; dining room operations and procedures; service personnel supervision and management; communication skills; business math; safety; and sanitation. | (undefined) | (undefined) |
12.0508 | Culinary Arts and Related Services | Institutional Food Workers | A program that prepares individuals in production and service used in governmental, commercial or independently owned institutional food establishments and related food industry occupations. Includes instruction in selecting, storing, preparing, and serving food and food products; basic nutrition; sanitation, and food safety; the use and care of commercial equipment; serving techniques; and the operation of institutional food establishments. | (undefined) | (undefined) |
12.0509 | Culinary Arts and Related Services | Culinary Science/Culinology | A program that focuses on the blending of food science and the culinary arts and that prepares individuals to work as research chefs and related research and development positions in the food industry. Includes instruction in culinary arts, food chemistry, food safety and quality, food processing, nutrition, and business management. | 01.1001 - Food Science. | (undefined) |
12.0510 | Culinary Arts and Related Services | Wine Steward/Sommelier | A program that prepares individuals to manage wine selection, purchasing, storage, sales, and service for a variety of establishments in the hospitality industry. Includes instruction in wine production, wine regions of the world, wine tasting, food and wine matching, service techniques, and wine program management. | (undefined) | (undefined) |
12.0599 | Culinary Arts and Related Services | Culinary Arts and Related Services, Other | Any instructional program in culinary arts and related services not listed above. | (undefined) | (undefined) |