CULINARY ARTS

  • Class Time: Day
  • Semester: Fall or Spring Semester
  • Campus: Brooklyn Park Campus
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OVERVIEW

Do you want to learn what it takes to be a great chef in today`s job market? You have come to the right place!  HTC's Culinary Arts program gives you the skills to saute, decorate cakes, carve chocolate, design menus, prepare banquets, and cater large events. You'll gain a solid foundation of cooking and technique. What's more, students train to be a part of a gourmet restaurant by experiencing all stations within the food service industry such as "front of the house" in HTC's on-campus gourmet dining room. Students will also experience the theoretical side of the business, learning exactly what it takes to run a restaurant business and succeed. Top off your education with a bit of ice carving, pulled and blown sugar, fundamentals of wine, and international cuisine. Bon appetit!

Dine in the Gourmet Dining Room

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Supplies/Tools

Students must purchase uniforms for the first day of class. Students may wait to purchase appropriate footwear after talking with the chef-instructor. 

The culinary uniform consists of the following:

  • Three white jackets with knotted buttons.  They will have the HTC logo and your first and last name.
  • Men’s (unisex) $16.00 (estimated cost)
  • Women’s $24.80
  • Three pair of houndstooth checked pants.
  • Men’s (unisex) pleated w/zipper $14.40
  • Men’s (unisex) baggy  w/elastic waist $17.60
  • Women’s low-rise $30.40
  •  One hat, classic toque $8.80
  •  Two to three aprons $10.40

You are also required to wear chef’s footwear, black shoes with a slip resistant sole. There are many styles including chef’s clogs and open backed styles, available at many vendors including Midway Uniform and online. Today, even high end chef’s shoes may be made of synthetic materials, though leather is still a material of choice. You may not wear shoes made of canvas.  In the culinary profession your choice of shoes is important so the chef-instructor will be there to advise you.

TOOLS
The toolkit may be purchased at either HTC Campus Store. You will need your toolkit beginning sometime during the first week of Introduction to Culinary Arts.

  1. 9" CHEF'S KNIFE MILLENNIA-BULK
  2. 6" CURVED BONING-STIFF-MILLENNIA-BULK
  3. 3” PARING KNIFE
  4. 10" STEEL KNIFE
  5. 8" OFFSET SPATULA - BULK
  6. MEASURING SPOON SET
  7. LEMON ZESTER
  8. 1" & 7/8" DOUBLE PARISIENNE CUTTER (MELON BALLER)
  9. LARGE SCRAPER - HEAT RESISTANT
  10. SWIVEL PEELER-PLASTIC HANDLE
  11. 8" BREAD KNIFE-MILLENNIA BULK
  12. DIGITAL THERMOMETER (-40/450)
  13. #4 STAR TUBE
  14. BENCH SCRAPER - BULK
  15. 14" PASTRY BAG (2)
  16. LARGE TONGS
  17. 9-1/2" OFFSET PERFORATED TURNR
  18. MEASURING CUP SET
  19. 2" PASTRY BRUSH
  20. CHANNEL KNIFE
  21. 20" YELLOW TOOL BOX
  22. SMALL DECORATING TUBE SET, 21 pieces, includes coupler
  23. MICROPLANE WIDE GRATER, FINE

Entry Requirements

As an American Culinary Federation accredited college we provide a learning experience that reflects a high standard of professional practice and guides students toward becoming an industry professional.  Professional culinarians are properly qualified people who habitually show a high degree of skill and demonstrate positive behavioral qualities expected in a work environment. To meet this important obligation and provide students a basis for understanding industry expectations we have developed this list of program specific standards to augment the college student handbook of policies and procedures.  Students are encouraged to seek clarification if there is anything they do not fully understand as they are accountable to meet these high standards of professional practice while enrolled at Hennepin Technical College in the Culinary Arts Program. 

  1. Culinary arts instructors are addressed as Chef which may be followed by their first and/or last name.
  2. Students must report to class in appropriate clean uniform, with assigned supplies and books. Chef hat/toque is an integral part of your uniform and must be worn in all kitchens. All hair must be tied up off the shoulders and under the hat.
  3. Attendance and punctuality is required because it is both professional and courteous behavior. There are no make-up classes.
  4. When a student is absent more than 25 percent of the scheduled course hours for any reason a failing grade will be issued unless approved by instructor. The “Last Date of Attendance” (LDA) will be entered; a grade of “F” is automatically populated by the MnSCU system.
  5. Any student who finds it necessary to be absent or late for class is asked to notify their chef-instructor as far in advance as possible.
  6. Hands are the single greatest source of contamination and results in the largest number of food borne illness. Therefore, proper hand washing procedures must be exercised frequently throughout the food preparation process.
  7. When preparing ready to eat food items no bare hand food contact is permitted.  Use appropriate tools or gloves.
  8. Fingernails    2-302.11   FDA Maintenance. (A) Food employees (students) shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. (B) Unless wearing intact gloves in good repair, a food employee (student) may not wear fingernail polish or artificial fingernails when working with exposed food.
  9. Jewelry    2-303.11   FDA Prohibition.  While preparing food, food employees (students) may not wear jewelry including medical information jewelry on their arms and hands. This includes earrings and all other piercing, but does not apply to a plain ring such as a wedding band.
  10. Respect the rights and dignity of all with whom you come in contact.  The use of profane or abusive language is prohibited.
  11. No one at any time is permitted to use any equipment with which they have not been trained to use and authorized by their chef-instructor.
  12. The personal use of lab or classroom telephones is prohibited unless it is of an emergency nature or your instructor has granted permission.  When answering the telephone greet the caller, state your location, name and ask how you maybe of assistance. Cell phones must be turned off when entering the classroom and may not be used as calculators. No audio devices, I-pods etc. may be used in class.
  13. Each student should select a locker for the storage of personal belongings.  Money and items of extreme value should be kept on your person. Coats, book bags, purses, etc., are not to be stored in food preparation areas.
  14. Hennepin Technical College is not responsible for lost or stolen items.  Please be vigilant in the maintenance your personal property.
  15. As a courtesy to instructors and fellow classmates please do not pack up to leave until the class is formally dismissed.
  16. Culinary Arts students will not be dismissed from the lab until the chef instructor or designee has inspected the kitchen and announced that you or the entire class is dismissed.  Failure to comply with the daily lab class dismissal policy will result in the forfeiture of credit for the entire session.

Attending college is stimulating, informative, and often times fun but only when the environment is conducive to learning. Please help us make your college experience more rewarding by giving it your best effort and by showing respect toward the culinary profession, your classmates, and instructors. This entire college exists for one purpose, you and your education.   Please take full advantage of all HTC has to offer.

Work Environment

Employment may be found in restaurants, hotels, clubs, health care facilities, schools, resorts, and other food-related operations.

Job Outlook

2010 U.S. Jobs Most in Demand

2009 U.S. Jobs Most in Demand

 1. Skilled Trades

1. Engineers

 2. Sales Representatives

2. Nurses

 3. Nurses        

3. Skilled Trades

 4. Technician

4. Teachers

 5. Drivers

5. Sales Representatives

 6. Restaurants & Hotel Staff

6. Technicians

 7. Management/Executives

7. Drivers

 8. Engineers

8. IT Staff

 9. Doctors, Other Non-Nursing Professionals

9. Laborers

 10. Customer Service Representatives, Customer Support

10. Machinist/Machine Operator

GAINFUL EMPLOYMENT:

 

Salary

Salaries vary according to employer and skill set. Median wage for food prep workers is $10.12 per hour; resturant cooks, $11.62 per hour; and chefs and head cooks, $21.37 per hour. (Source: iseek.org.)

Potential Job Titles

Restaurant cook, banquet cook, baker, assistant pastry chef, kitchen manager, personal chef, caterer, and chef/manager.

Accreditation/Affiliations

HTC's Culinary Arts program has been accredited by the American Culinary Federation Education Foundation (ACFEF) since 1985.

Benefits of choosing an ACFEF accredited culinary program include:

  • Proven quality in curriculum, faculty, instructional resources, support staff, and organizational structure
  • ACF student members are eligible to receive an ACF certification up to one year after graduation from a postsecondary program by completing the necessary requirements
  • Certificate of completion for students completing a secondary program and the necessary requirements
  • Complimentary subscription to Sizzle, ACF’s quarterly magazine specifically for students pursuing a career as a professional in culinary arts or baking pastry arts. 

Articulations

An articulation agreement between Hennepin Technical College and the following institution will facilitate credit transfer of HTC's Culinary Arts A.A.S. degree toward a bachelor's degree:

  • Metropolitan State University (B.A.S. in Hospitality Management)
Partners
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