Introduction to Culinary Arts- This introductory class will give you the basics and beyond. You will learn garde manger (the art of fruit and vegetable carving), basic cooking and some international cooking. You’ll also learn safety and sanitation, nutrition basics, and food service operations. The class will prepare you for entry-level jobs and advanced training.
Culinary Arts and Hospitality Management- In Culinary Arts and Hospitality Management, students develop culinary skills through nutritional analysis and recipe costing and development. They learn the correct use of food service equipment and food and kitchen safety with an emphasis on local, organic, and seasonal products and prepare, season, and cook a wide range of foods, including soups, salads, entrees, and desserts. In addition, students learn about small business management, including production, finance, marketing, and customer service