(1 credit)
This course provides students with the foundational knowledge and skills to pursue careers in the culinary field. Throughout the course, students will gain experience in commercial food production and service operations, while preparing for further training in the culinary arts program of study at the secondary and postsecondary levels.
(1 credit)
This course is an applied-knowledge course to prepare students for careers in entry-level food and beverage occupations. Students will gain experience in commercial food production and service operations, while preparing for further training in the culinary arts program of study at the secondary and postsecondary levels.
(1 credit)
This course is an advanced course intended to further equip students with the skills and knowledge needed for various culinary careers. Students will gain experience in commercial food production and service operations, while preparing for further training at the postsecondary level. Upon completion of the course, students will be proficient in commercial kitchen safety and sanitation, dining room service, food preparation and presentation, bakeshop preparation skills and equipment, and advanced cooking principles.