• Course Description

    Culinary Arts is a two-year American Culinary Federation accredited program that prepares students for a variety of occupations in the hospitality and food service industries.  First year students learn food preparation, sanitation and safety, nutrition, basic baking, dining room service, menu planning, purchasing, receiving, inventory, and storage, human relations, garde manger, sustainability, and nutrition in an industry standard kitchen.  Students have the opportunity to showcase these skills though several catering events within the school and community. Second year students continue to advance their competencies in food preparation, sanitation and safety, nutrition, basic baking.

    Prerequisite:  “C” or better in Foods I  

     

    Culinary Arts Program Goal:

    Students will develop the culinary knowledge and practical skills needed to be career-ready for entry-level culinary-prep positions including sanitation and safety, nutrition, human relations skills, use of large and small equipment, purchasing, receiving, inventory and storage, and varied food preparation.

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Last Modified on August 18, 2020