Culinary Arts

Culinary Arts I This program of study is the basic principles of the food service industry. Food safety, sanitation, personal safety, food handling skills, knife skills, nutrition, customer service, and cooking techniques highlight this program. Students will learn what the nation’s largest employer expects them to know and the wide range of opportunities available in the food service industry. Hands-on experience is an integral part of the program featuring working lab sessions on various kitchen equipment. Students will learn tasks involved in front-of-the-house operations, back-of-the-house operations and receive their food handler’s card from ServSafe in addition to receiving OSHA-10 Culinary training & certification. Culinary Arts II Prerequisites: Culinary Arts I and instructor ap- proval. The second-year program provides the student with additional training in the specific roles of the food service industry. History and depth of knowledge of the industry allow the student to understand the concept of proven and varied cooking techniques used worldwide. Students will learn about food costing, menu planning, and profitability. Students meeting the qualifications and with the recommenda- tion of the instructor will have the opportunity to compete in culinary competitions on the state and national level. Students will take lead roles in the operation of our campus restaurant and further their experience in real-world food service operations. Second-year students will have the opportunity to become ServSafe Food Protection Manager Certified. Adult students may attend half or all day. On-the-job training in local job sites offers potential job opportunity. ADULT STUDENTS ARE CONSIDERED ALTERNATES DUE TO SENDING SCHOOL ENROLLMENT. FALL ONLY