Culinary Arts 1
36 Weeks, 3 Credits, Course No. 8275
Dual Enrollment Option
Learn skills that can be applied in a variety of positions in food service operations from prep cooks and servers to line cooks and personal chefs in our commercial kitchen loaded with gadgets and utensils.
You will practice managerial, production and service skills used in government, commercial or independently owned food establishments and related food industry occupations. Plan, select, store, prepare and serve a wide variety of foods; engage in catering events; research regional and international cuisine; study and practice nutrition, sanitation, and food safety; learn the use and care of commercial equipment; learn the operation of institutional food establishments and learn kitchen math, costing and managerial skills. Critical thinking, practical problem solving, communication and teamwork are emphasized as key developmental skills. As part of Culinary Arts 1, you will have the opportunity to earn the ServSafe Manager Certification.
Culinary Arts 2
36 Weeks, 3 Credits, Course No. 8276
Dual Enrollment Option
Prerequisite: Successful Completion of Culinary Arts 1
In year two of Culinary Arts, you will be introduced to more advanced culinary skills and build upon the Culinary I curriculum. Second-year will be more project based and hands-on to continue preparing for success in the food service industry. If you meet the requirements, you will have the chance to participate in the Practical Work Experience program during the second semester.