Intro to Culinary-
 The competencies focus on identifying and exploring the individual careers within the food service industry. This course teaches:

  • Kitchen basics such as sanitation, safety, food service equipment, knives and small wares
  • Culinary Basics such as using standardized recipes, seasonings and flavorings, mise en place, and cooking methods
  • Culinary Applications from breakfast cookery to desserts.
  • Culinary Management including service, menu planning, nutrition, and the business of running a restaurant

Students combine classroom instruction and supervised on-the-job training in an approved position with continuing supervision throughout the school year.

Initial value