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Be Prepared!
Chefs, cooks, and other kitchen workers are largely responsible for the reputation that a restaurant acquires. Some restaurants offer a varied menu featuring meals that are time consuming and difficult to prepare, requiring a properly-trained, highly-skilled cook or chef.
Other restaurants emphasize fast service from a professional staff. Many well-trained chefs have earned fame for both themselves and the establishments where they work.
The key to this success is preparation.
 Welcome to the Culinary Arts program at MTI! The Commercial Foods and Culinary Arts program prepares students for employment as prep cooks and line cooks. Program content includes preparation of meats, soups, salads, garnishes, vegetables and bakery products. Procedures emphasize mastering the use of tools, techniques and vocabulary that apply in the modern commercial kitchen. Students will develop a respect for the business end of the culinary field by participating in catering, service and sales of food products. Although the student qualifies as an all-around worker, he/she may specialize in the preparation of specific types of food (e.g., vegetables, meats, or sauces). |
 Our Program is newly accredited with the "American Culinary Federation (ACF) |
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