A culinary education offers a clear path to a career, and the restaurant industry is the nation’s largest employer outside the government. There are good jobs, great people, and extraordinary opportunities for those who are willing to a accept the challenge. The restaurant industry employs more than 13 million people in 945,000 locations and continues to grow; sales from the food service sector exceed $600 billion worldwide.

Objectives at the GACTC are to assist students in developing knowledge and skills leading to employment and advancement in the food service industry. Also, a development of communication skills required by the industry, and a sense of responsibility for the health and welfare of the consumer dining in the establishment and an appreciation for professional organizations is a vital component of the curriculum. In addition, a sense of pride and dedication for the profession and development of work habits that maximize productivity and efficiency.

This field offers a variety of careers in food preparation and services in hotels, cafeterias, restaurants, and hospitals. The student will receive instruction and practical experience in a fully-equipped cafeteria and restaurant in the career & technology school. Areas of instruction include: Sanitation & Safety, Nutrition, Food Preparation, Garde Manger, Basic Baking, Human Relations Management, Business and math Skills, Purchasing and Receiving, Dining Room Service, Menu Planning, and ServSafe Certification.  Health and sanitation laws are stressed.

Occupational Profile: For information on this occupation’s description, required knowledge, job tasks and related job titles, state and national wages, and employment trends, visit the U.S. Dept. of Labor’s site for this career field at:      http://online.onetcenter.org/link/summary/35-2015.00