Course Number: 618
Offered: Every year
Open to grades 9, 10, 11, and 12
Prerequisite: None
One Quarter - .5 Credit
Credit Group: Elective
Develop culinary skills needed for a career in the food service industry within the Hospitality and Tourism pathway. This course has an emphasis on sanitation, as well as kitchen and food safety. Students will explore culinary lab experience which includes mise en place, proper measurements, cooking techniques, and professional knife skills.