Culinary Arts

Course Description:

During the first semester, all students complete a core curriculum consisting of safety, sanitation, measuring, tool identification and recipe conversions. There is also kitchen training in the preparation of entrees, sides, soups, salads, sandwiches, desserts and short order cooking. During the second semester, all students are required to be employed in the food service industry and will receive training in job search skills. Throughout the year, students learn basic cooking techniques through practice labs and demonstrations.

Special Requirements: Chef Coat