CULINARY ARTS

The content of the Culinary Arts classes includes food preparation and serving, food identification, food storage, selection, presentation, dining room operations skills, equipment operation skills, general housekeeping, entrepreneurship, communication, leadership, human relations and employable skills, safety and efficient work practices. Reading, Writing, Science, and mathematics concepts are naturally embedded within this program of study. The National Restaurant Association's National Pro-Start Certificate of Achievement and ServSafe Food Manager are appropriate industry certifications for the program.