The foundational skills necessary in the foodservice industry are covered in Culinary Arts I. Content such as food safety and sanitation, equipment, safety and security, culinary foundations and math, and an introduction to the hospitality industry are included in the course. Mastery of the competencies listed in the food safety and sanitation unit will prepare the student to take the NRA's ServSafe exam to become ServSafe Food Safety certified. Theory and Applications of Culinary Arts I emphasizes real-world, hands-on practice of food preparation. Food preparation techniques included in this course include breakfast foods, dairy, and sandwiches; fruits, vegetables, salads, and garnishes; and potatoes and grains.
Culinary Arts - Year 2
Culinary Arts II places an emphasis on hands-on food preparation. Preparation techniques in this course include desserts and baked goods; meat, poultry, and seafood; and stocks, sauces, and soups. This course also places an emphasis on an internship experience. While students participate in on-the-job training, they will use their skills related to business management, communication, and customer services.
