Students in the Davis Technical College Culinary Arts program are mastering professional kitchen skills through hands-on training designed to prepare them for immediate employment in the food service industry. The program features a recently renovated kitchen equipped with state-of-the-art technology, enabling students to practice techniques ranging from basic knife skills to advanced meat fabrication.
Modular Curriculum and Skills
The curriculum is structured to accommodate students at various skill levels, utilizing a modular approach. According to instructor Chef Thomas Chapman, students begin with an orientation followed by 'culinary one,' which covers fundamental skills such as cooking techniques, baking, and identifying proteins, vegetables, and fish. As students progress, they can move into specialized modules like soups, baking, or advanced protein preparation.
State-of-the-Art Facilities
The program's facility underwent a significant renovation last year, providing students with brand new equipment. The kitchen includes state-of-the-art soup kettles, convection ovens, and tilt skillets. Additionally, the campus features a cafeteria open to the public, where some of the food served is prepared by the students as part of their training.
Student Perspectives
Isabelle Salvador, a student who has been in the program for approximately one year, noted the unique environment of the kitchen. Salvador, who graduated from high school in May, said the classroom experience mimics a real-world kitchen because students are rarely performing the exact same task simultaneously. Salvador, who chose Davis Tech because the college offered courses for free while she was in high school, is currently finishing her final class and plans to work on the line at the campus cafe.
High School Pathways
Davis Technical College offers several pathways for students to enter the culinary field. For high school students, the college provides tuition-free courses, allowing them to earn college credit before graduation. Upon completing the program, students may be eligible for scholarships that cover a significant portion, or sometimes all, of their tuition and fees.
Professional Requirements
The college provides various professional materials for the program, including chef coats, checkered pants, and slip-resistant shoes. Students are also expected to acquire specific tools such as cooking thermometers and notebooks. Upon completion of applicable coursework, students are eligible to take certification exams, such as the Serv Safe Certificate or a Davis County Food Handler Permit.
Industry Success
Instructor Thomas Chapman, who has 25 years of experience in the industry including Michelin Star fine dining in England, noted that the program's success is measured by student advancement. He highlighted former students who have gone on to run their own food stands or work in Michelin Star restaurants in Chicago.
