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 could catch a live fish and learn to fillet it? 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?
In your first year, begin with ServSafe® -- a short certification course in food safety for managers -- followed by measurement and kitchen skills common to a range of industry pathways. Complete some basic systems training and the rest of the year is your choice: continuing in a dual credit/certification pathway of Cooking. In one year, you have the opportunity to earn certifications and dual credit (both high school and college credit) and solid employability skills.
Kick it up a notch with ProStart® Independent Study!
A self-study of the industry-recognized ProStart® curriculum, developed by the National Restaurant Association Educational Foundation. It’s an opportunity to learn, intern, compete, earn scholarships, and network with industry leaders.
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.
Successful completion of specific curriculum topics lead to industry certifications including:
Available Student Certifications:
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
§ Foundation Dinner (Spring)
§ Applied Nutrition
§ Business Math
§ Wisconsin Cheese Certification
§ SP/2 - Safety/Professional Standards Training
§ ServSafe - Managers Training/Illinois Foodservice Sanitation Manager Certification
§ Sustainability Stewardship
§ Career assessment
§ Résumé & Portfolio Development
§ Application, 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
§ 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
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
TCD's ProStart Management Team
2nd Place at State ProStart Invitational!
TCD's ProStart Management Team
3rd Place at State ProStart Invitational!
TCD's ProStart Culinary Team made it
a FOURTH straight state win.
They placed 10th at ProStart Nationals
ProStart Culinary Team:
1st in State, 10th at Nationals
ProStart Culinary Team first in state,
2nd Place at Nationals
Illinois ProStart Invitational Culinary Champ