Culinary

This 220-hour introductory course is designed to prepare students for the culinary workforce and Management Skills in the hospitality industry. The student will be taught in a state-of-the-art kitchen focusing on skills needed to manage day-to-day operations in the hospitality industry. This will allow the student to develop the essential skills to enter the workforce. The class will focus on the strategies and concepts. Classes will take place Mon-Thurs 4-8 pm.