Stanton Campus • For more information: Contact Chef David Nolker at (302) 453-3757 • www.dtcc.eduYou’ll Learn
• The fundamentals of food preparation
• Menu planning and purchasing skills
• Proper food handling and sanitation techniques
• Advanced culinary skills developed through supervised classroom and practicum experiences
• The basics of managing a dining room including scheduling, station assignment, tip reporting
and cash handling, food and beverage service and supervisory development
• The opportunity to join the fast growing food service industry
• A respected position in a career field where your skills are in demand
• The credentials to advance from station chef to sous chef to chef positions
• The flexibility to work in a variety of settings including restaurants, hotels, hospitals, assisted-living
facilities, catering establishments, cruise ships, private clubs and resorts
• More than half of all new jobs created require education beyond high school.
• Employees with degrees have better chances for promotion.
• Associate degree holders generally earn 30 percent more than high school graduates
(according to the U.S. Department of Commerce, Census Bureau).
• College credit or advanced placement may be given for relevant work experience.
• Many credits from an associate degree can be applied toward a bachelor’s degree.
As a graduate of Delaware Tech’s Culinary Arts Program, you will have the basic skills
necessary to pursue a career as a chef. Through many courses in the College’s new
demonstration and skills kitchens, you will learn the fundamentals of food preparation and
gain practical experience in baking, garde-manger, buffet presentation and international
cuisine. You will take field trips to the kitchens of area hotels and restaurants, work in the
skills development kitchen and dining room, and take part in a supervised work experience
Delaware Tech’s Associate Degree Program with locations at the T