The program is a 3 year program with real world work experience that allows student to develop job skills in a working kitchen on campus.
Students learn the foundation of Hospitality, Tourism, and Recreation by taking the Introduction to Culinary Arts course the first year. In this class, Students are assigned a department in the restaurant and obtain certified training in each area of the restaurant (Falcon Room). As students certify each area, they move to another department of the restaurant with the goal of completing training in all areas. The final project of the class is learning about international cuisines.
Second year and third year students in the program can take either the Advanced Culinary, or Culinary Catering Class in the order of their choice.
Culinary Catering class- Actual Catering at events on and off site, using various serving styles and equipment set ups. Students learn to Market, Plan an Event, Set up Menus, Produce, Pack, Deliver, Set Up, Decorate, Run a theme based event, Breakdown, and reset equipment. Final Project for the Class is to learn the role and act as a Director of Catering for a banquet.
Advanced Culinary Class- a UC a-g approved class featuring the Artistic part of Culinary to include, Menu Development, Partnering with FFA on a Farm to Table and Herbal Garden program, Plating and Presentation Styles, Various Styles of dining service and delivery, Basic Management techniques, Learning about the physical, emotional, seasonal, cultural, and mental Flavor Profiles and how they are used to develop menus and entire restaurant themes.
These classes are actual work classes. Please note, these are not just cooking classes. Students entering should plan at least two years in the program. Each class will have job search and skills training. There are opportunities for students to earn CVE/CC credits, and paid positions.
In addition, the Falcon Room is partnering with Jurupa Adult Education in Job training skills and placement efforts to assist in students self-sufficiency.