Culinary Arts

The objective of the Culinary Arts program is to give the student a foundation of basic skills and knowledge for entering the food service industry as a cook or baker. While training in this program, students will prepare for numerous career opportunities available. Students must be able to work in a team setting while preparing food in all stages of production. They must possess good physical health and personal hygiene. Becoming a professional requires perseverance, dedication and a love of cooking. Culinary art students are given the opportunity to learn the following disciplines:

HOT FOOD PREPARATION I & II

• Stocks, Sauces, & Soups
• Meats, Poultry & Fish
• International Cuisines

BAKING & PASTRIES

• Quick Breads
• Cakes, Cookies, Pies & Specialty Desserts

COLD FOOD

• Food Presentation & Garnish
• Pantry/Garden Manager