• 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. Explore those pathways in a three-week rotation through cooking, baking, and service careers and the rest of the year is your choice: continuing in a dual credit/certification pathway of Cooking or Baking Curriculum -- or operating the "TCD to Go" quick-serve restaurant. In one year, you have the opportunity to earn certifications and dual credit (both high school and college credit) and solid employability skills.

    Second year students spend six weeks in C-B-S Boot Camp, working in small teams to design and develop  a foodservice concept. Then for three weeks your team will run that concept, managing a crew of first year students through one of the program's service areas. The rest of the year, continue your advanced studies in Cooking or Baking (example: if you took Cooking first year, you will do Baking second year).

    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.
     
    Instructors:
    Faith Jennetta, Coordinator
    Matt Barker 
    Kyle Neuner           
     
     
    CURRICULUM TOPICS
    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 

    § 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

     

    Employment Skills

    § 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

    § 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

     

    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

    · ProStart Professional (National Restaurant Association):
    ProStart Certificate of National Achievement

          ·ServSafe Manager Certificate
          ·State of Illinois Food Service Manager Certification

     

    For more information, contact Chef Faith Jennetta, program coordinator.

     
     
     2nd Year Students: Restaurant Concept Project:
     
     
    TCD's FY16 ProStart Management Team
    3rd Place at State ProStart Invitational!
    ProStart Mgmt Team  
     
    TCD's ProStart Culinary Team made it
    a FOURTH straight state win.
    They placed 10th at ProStart Nationals
    2015 ProStart

     
    ProStart Culinary Team:
    1st in State, 10th at Nationals
    FY14 ProStart Champs


    ProStart Culinary Team first in state,
    2nd Place at Nationals
    2nd Place National ProStart  
    Illinois ProStart Invitational Culinary Champ 
     
    Chef Faith Jennetta, CEPC: National Recognition
    TCD's Culinary program coordinator was selected from among 15 high school foodservice educators across the nation to receive the 2015 Sysco/CAFE Secondary Foodservice Educator of the Year award. 
     
             
             Culinary Activities
     
    Prostart Team:
    Meeting several times a week in preparation for competition
     

    Hospitality Club: meets to explore the hospitality industry by visiting different venues as a learning opportunity

     
     
    "Why ProStart?"
    Hear how students and industry respond:
          
           
      
     
Last Modified on March 13, 2017