Culinary Arts

Culinary Arts requires taste and creativity as well as mastery of technique. Students will study both theory and practical kitchen application of quality food preparation. Students receive instruction and hands-on experience in: knife skills, breakfast foods, soups, sauces, vegetables, meat, poultry, seafood, grains, legumes, fruits, proper sanitation, yeast breads, quick breads, desserts, cakes and pastries. With the production kitchen student will gain experience in short order cooking, both front of the house and back of the house catering, and feel the stresses of a fast past kitchen. Students will develop skills in basic kitchen math such as, yield percentages, bakers percentages, First in First Out (FIFO), Hazard Analyses Critical Control Point (HACCP) and the more important best practices. The Culinary Arts Certificate prepares students for positions in food service operations such as hotels, resorts, restaurants, healthcare facilities and catering operations.