Let's face it — the world loves to eat! But if you also love to cook and find yourself comfortable in the kitchen, then enroll in the Culinary Arts program at TSTC. With the advantage of TSTC, you'll learn both basic and specialized culinary principles and techniques while receiving hands-on experience in food preparation, menu planning, catering, butchering skills, sauce creation, sugar and chocolate work, cake decorating, the artistry of plate presentation, and more. You can choose a career in a variety of areas including restaurants, hotels and resorts, cruise lines, catering, health spas, schools, hospitals, or as a personal chef. Let TSTC be your recipe for a great career in the culinary industry!
What you'll do!
TSTC's star power prep
Instructors in the Food Service and Culinary Arts program have extensive experience and knowledge of this field of study. Our Instructors and faculty are also Servsafe certified (a national food safety and sanitation certificate) and many are active members in culinary organizations. It's their mission to stay current with food trends and events.
TSTC knows the importance of having seasoned veterans when it comes to getting you ready for the intense Food Service field. Many of our instructors have worked in the industry for years and know first-hand the challenges and advice that our students will benefit from. It's our goal to give you the best teachers around who have inside knowledge of the industry's demands and functions.
Small class size
At TSTC, our Food Service and Culinary Arts classes are interactive, thorough and small in size. Instructors work one-on-one with students to ensure each person gets the individualized attention and help they need in the kitchen. With a student/teacher ratio of 16 to 1, our students are given personal guidance and advice.
The kitchen is your classroom. What better way to learn to be a chef than to be in the kitchen? Our kitchens are stocked with the latest equipment and appliances you'll need to be a successful chef.
Kitchen and dining room experience. What happens in the front of the house (dining room) is just as important as what happens in the back of the house (kitchen). Learn to manage both to diversify your skills.
TSTC has placed industry professionals in the driver's seat. Our Advisory Committees determine what is taught and how it is conveyed to you so that the methods and technology TSTC incorporates are the desired, front line solutions.
With rapid-fire changes in the culinary industry, it is particularly imperative that our Advisory Committee ensure that our training properly incorporates those advances. These named below have agreed to meet at least once a year and serve our Department for a two-year term: