This intermediary course builds upon the foundations set in the prerequisite class and provides a more comprehensive overview of the culinary arts and hospitality industry. Continuing with increasingly challenging hands-on lab experiences and group projects, students will further build skills in food preparation, safety and sanitation, teamwork, communication, and problem solving. Students will develop knowledge and skills needed to be successful employees, such as teamwork, communication and professionalism, as well as managerial skills of customer service, menu planning and food cost control. This course is designed to equip students with the knowledge and skills necessary to succeed in culinary arts and hospitality careers.
Students are required to have a current Food Handlers Card to fully participate in the class.
Intro to Culinary Arts