• Professional Cooking, Baking, and Service

    You love to entertain and enjoy a fast-paced working environment where you multi-task and think on your feet -- welcome to the hospitality industry!

    Think you would like to learn how to fillet a fish? What is it like (and what does it cost) to cook for and serve a party of 15 -- or 200? How do restaurants survive and thrive in the face of stiff competition? Where does our food come from and how is a safe working and service environment maintained? You will love challenging yourself in the kitchen and TCD's Bistro 301 as you find the answers to these questions. Discover the breadth of this field through research or an industry internship. You could even find yourself trying to keep your cool in an exciting competition.


    What will my classes be like?

    Your classes are taught by industry professionals and well-supported by top business partners. In the first year, study the basics of professional cooking, baking, and service. In the second year you focus on skill refinement as well as supervisory and administrative techniques. Discover how "sustainability" practices apply in the foodservice industry. Along the way, you will learn what your job would be like in a variety of career paths, from food service to food science. Explore the unique skills of a pastry chef, executive chef, dining room manager, and deli manager. Work with instructors to match your natural talents and desires with the career that’s right for you!

    You will have the opportunity to participate in the Illinois Restaurant Association ProStart and American Culinary Federation (ACF) certification programs. TCD is the only high school in Illinois with ACF certification.

    Course Goals/Objectives

    The objective of this course is to develop a fundamental knowledge of the hospitality industry. This knowledge and the corresponding skills will be in the areas of cooking, baking, service, workplace and academic skills.

    The topics below are among the essential skills for this program. This is not a comprehensive list of all available skills and goals, but given to show the scope of the curriculum. Changes may occur year to year based on industry input, change in focus, or other factors. Please contact the program instructor or coordinator for additional information.


    Core Skills

    ·        Program/Industry Orientation

    ·        American Culinary Federation Certification

    ·        Foundation Dinner(Spring)

    ·        Applied Nutrition

    ·        Business Math

    ·        Wisconsin Milk Marketing Board Cheese Certification

    ·        ServSafe Managers Training

                      ·        Sustainability Stewardship SP/2 Safety/Professional Skills Training


    Employment Skills

    ·        Career Assessment

    ·        Résumé & Portfolio Development

    ·        Application, Mock Interview, Job Search


    Professional Cooking Skills

    ·        Kitchen Basics: Safety, Equipment and Staples

    ·        Meat, Poultry, Seafood

    ·        Vegetables, Fruits, Grains

    ·        Sauces, Soups, Stock

    ·        Breakfast foods, Sandwiches

    ·        Charcuterie (Prepared Meats)

    ·        Cooking Methods: Heat, Dry Heat, Combination Heat

    ·        Salads, Garnishes,Vinaigrettes, Dressings

    ·        Mise en Place (Organization)

    ·        Plating/Presentation Techniques

    ·        Global Cuisines /Culinary Trends


    Professional Baking Skills

    ·        Vocabulary

    ·        Baking Science

    ·        Bakery Mixing Methods

    ·        Scaling for Baking

    ·        Cookie/Bar Production

    ·        Yeast Dough Production

    ·        Custards

    ·        Chocolates

    ·        Pies

    ·        Cheesecakes

    ·        Quick Breads, Muffins, Biscuits

    ·        Pastries

    ·        Sauces

    ·        Mousses

    ·        Design/Preparation of Plated Dessert

    ·        Cake Decorating

    ·        Practical Exam (Baking)


    Professional Service Skills

    ·        Types of Service

    ·        Guest / Customer Service

    ·        Marketing and the Menu

    ·        Table Side Service

    ·        Cleaning, Setting Tables

    ·        Allergy Awareness

    ·        Point of Sale

    ·        Quick Service / Coffee Set-up

    ·        Purchasing and Inventory

    ·        Standard Accounting Practices


    Successful completion of specific curriculum topics leads to industry certifications, including:

    ·        American Culinary Federation Secondary Culinary Graduate / American Culinary Federation - Certified Junior Culinarian

    ·        ProStartCertificate of National Achievement

    ·        Wisconsin Milk Marketing Certification

    ·        ServSafe Managers Certificate

    ·        State of Illinois Foodservice Managers Certification

     Course Outline


    Illinois Foodservice Sanitation Manager Certification
    Food Service Sanitation, ServSafe Certification
    Culinary Measures and Conversions
    Nutritional Baking and Cooking
    Career Building Skills



    National Restaurant Association Foundations of Restaurant
    Management & Culinary Arts Certification Curriculum - Self Study

    American Culinary Federation Certification Standards of Competency                                                          for Culinary, Baking, and Hospitality    

    Post-Secondary College Career Fair
    Mock Interview 


    All curriculum modules continue 



    All curriculum modules continues

    Foundation Dinner Preparation

    Mock Interviews

    SP/2 Safety and Professional Skills Training

    ProStart/National Restaurant Association Job Shadow Day


    All curriculum modules continue

    ACF NOCTI Certification Testing

    ProStart National Certificate of Achievement Testing

    Wisconsin Milk Marketing Cheese Certification


    All curriculum modules continue

    Final Portfolio Update

    TCD Program Scholarship Competition

    Field Trip to National Restaurant Association Show

     Assessment Standards/Grading Practice

    Students are graded on both academic and hands-on practices.  Culinary, Baking and Hospitality Curriculum culminate in both a hands-on and written exam.

    Industry certification testing by: American Culinary Federation, Prostart, Wisconsin Milk Marketing, and American Heart Association.

    Program grading scale:              100-90        A

                                                         89-80        B

                                                         79-70        C

                                                         69-60        D

                                                59 or below        F

    College Credit Opportunities

    Dual credit with College of DuPage for Sanitation

    1120 Foodservice Sanitation
    1101 CA112 Food Preparation
    1171 CA 116 Introduction to Baking and Pastry
    Various articulation agreements are based on earning “The ProStart Certificate of National Achievement” (Over 90 Schools Countrywide).

    Program articulation with Johnson and Wales University.

    There is a program work experience waiver with Culinary Institute of America.

     Field Experiences/Competitive Opportunities

    Attend National Restaurant Association Trade Show and Industry-Related Competitions.

    College and Career Pathways

    American Culinary Federation Junior Culinarian Certification (Must complete TCD’s 2-year program)

    American Culinary Federation Secondary Graduate Certification (Must complete TCD’s 2-year program)

    ProStart National Certificate of Achievement Certification (Must complete ProStart Curriculum I and II, as well as document 400 industry work experience hours)

    Wisconsin Milk Marketing Cheese Course Completion Certificate

    SP/2 Certification


    For sample occupations and postsecondary educational requirements, visit:


    www.careertech.org and click on“Career Clusters & Pathways


    Program Selection Guidelines/Recommendations

    We are confident that the Professional Cooking, Baking & Service Program experience is a positive and productive learning opportunity for DuPage County students. With this in mind, the following academic guidelines are recommendations intended to assist in scheduling students for success.

    If a student considering Culinary, Pastry Arts, & Hospitality Management does not meet one or more of these guidelines, contact Faith Jennetta at faithj@tcdupage.org  to clarify individual situations.

    Academic Readiness

    Mathematics:         Applied basic math for measurement, recipe conversion, costing, yield testing
    Reading/Writing:  Applied basic communication skills for industry textbooks, periodicals, recipes, menu, 
                                      guest checks
    Attendance:          Consistent, dependable, and employable
    Professional Skills

    Professional  Cooking, Baking & Service students are also expected to effectively display the following attributes:

    Time Management:
    Multi-tasking and time management are essential in a busy and noisy environment
    Personal Motivation:
    Industry and program require strong self -motivation to reach upper management positions 

    Problem-Solving Ability:
    Strong skills necessary in a fast changing/paced industry
    Essential for successful employment and advancement
    Ability to Work with Others:       
    Strong interpersonal communication skills are essential as it relates to guest interaction and team employment.