Students will:
Utilize foodservice equipment and tools in preparation of numerous types of cuisines.
Practice culinary skills in baking, garde manger, and basic cooking methods.
Practice safety and sanitation to prepare for the foodservice industry.
Gain the knowledge and skills for careers in culinary arts and hospitality.
Students will:
Execute the planning of foodservice operations in a school-based enterprise.
Design a variety of cuisines to apply learned cooking methods.
Explore United States' regional soups and global baking and pastry arts.
Gain the knowledge, skills, and certification for careers in culinary arts and hospitality.