Overview: The Culinary Arts Program offers students the opportunity to learn the skills needed to enter the job market as a cook, hotel/restaurant or a station cook. The program is divided into three phases.

In Phase I, students are introduced to employability skills. They then go on to explore standardization, tools and small equipment; large equipment; cleaning, preparing and storing vegetables and fruits; preparing breakfast dishes; preparing salads and dressing; preparing sandwiches; convenience food; preparing pastas, dried legumes and other starches; preparing vegetables and employer specific skills.

In Phase II, students continue their exploration of employability skills. They also learn how to prepare meat, poultry and seafood; prepare soups; prepare sauces; prepare appetizers; and employer specific skills.

In Phase III, students learn employability skills; cooking meats; cooking poultry; cooking fish and shellfish; products of the bake station; yeast, breads and rolls; quick breads; cakes and cookies; pies and pastries; front of house; nutrition and nutritional cooking; food management; and employer specific skills. Students experience quantity cooking (institutional) restaurant and catering in a hands-on setting.

Instructor: Bob Trusty is the Culinary Arts Program instructor. He has over 25 years experience cooking and retired from the army as a military dining facility manager. Mr. Trusty also worked for the Bureau of Land Management and the U.S. Forest Service. He has been with Job Corps for 12 years.

TARS: TARS, training achievement records, are used to track a student's completion of the specific skills needed to demonstrate proficiency in the duties and tasks used in an area of competency. This is an open entry and exit program wherein students progress at an individual pace. When a skill is demonstrated the instructor grades the student's achievement as 1 - exposed/not proficient; 2 - proficient; or 3 - proficient and able to teach others.

Enrollment: There are 20 slots in the Culinary Arts Program.

Tools: Recently Wolf Creek Job Corps opened a new Culinary Arts Building. This new facility provides students with the opportunity to learn in a state of the art kitchen which is equipped as a full service commercial kitchen.

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