Introduction to Culinary Arts is a hands-on course that provides students with foundational knowledge and skills essential for success in the culinary and hospitality industry.
Students learn critical competencies including kitchen safety and sanitation, knife skills, equipment operation, recipe mathematics, food preparation techniques, and various cooking methods. The curriculum emphasizes both culinary expertise and service excellence, while incorporating nutrition science, dietary accommodations, and sustainable kitchen practices.
Throughout the course, students engage in real-world projects such as knife skills challenges, pop-up restaurant simulations, and professional portfolio development. By the end of the course, students will have gained practical experience with commercial kitchen equipment, mastered essential culinary techniques, and explored diverse career pathways in the culinary arts.
Second Course in the Culinary Arts Pathway
Third Course in the Culinary Arts Pathway