Culinary

Part I in a three-part series provides students with a foundational understanding of the foodservice industry and opportunities to build technical skills in food preparation and service. Upon completion, students will have learned basic knife skills, cooking techniques — stir-fry, sautee, grilling, pan-frying, roasting, steaming, baking, and preparation of stocks and leading mother sauces. Students will have the opportunity to earn ServSafe certification and participate in a work-based learning opportunity.

There are no classes for this course scheduled at this time.
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