Culinary I & II

Prerequisite: Students should have a sincere interest in learning to cook and the culinary field.

This program is designed to introduce students to the professional Culinary field where students will learn food safety/sanitation, nutrition, menu planning, food costing, food preparation, and professionalism within the hospitality industry. Students will also learn knife skills, various cooking methods and applying them to a baking and pastry, garde manger, and hot foods. Students will apply their knowledge and skills in a practical dining environment. Students will have the opportunity to become ServSafe Certified.

Fee required: see Fee Schedule

NOTE: this is a two (2) hour block class. This course leads to industry-recognized certification: ServSafe® Food Production Manager.