Program Syllabus and Recommendations

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.

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.

 

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.

 

• 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

 

 

• 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

 

 

• 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)

 

 

• 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

 

 

• 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