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CULINARY ARTS
The culinary arts department is divided into two phases - chef training (including baking) and waiter/waitress training. The chef training emphasizes the basic principles of food service and bakery operation; including banquet service, buffets, fast food preparation, and institutional food service. The waiter/waitress program stresses proper customer service, table setting, reading and describing a menu, and cash register operation. Students will have the opportunity to achieve ServSafe (food handling) certification.
Skills Taught:- PS2 Certification
- ServSafe Certification
- Food Service - Chef
- Kitchen Safety & Sanitation
- Use & Care of Equipment
- Standard Recipe Use
- Seasoning
- Salads, Fruits & Salad Dressing
- Stock Soup & Sauces
- Meat Cookery
- Cashier (Clerical) II
- Breakfast Cookery
- Dishwasher Machine
- Menu Planning & Costing
- Fast Food Training
- Personal Skills & Appearance
- Safety & Sanitation
- Pre & Post Service Duties
Related Careers:
- Cook
- Cook Helper
- Cook - Short Order I
- Cook - Pastry (Baker)
- Pantry Goods Maker
- Kitchen Helper
- Waiter/Waitress - Informal & Take Out
- Dining Room Attendant
- Host/Hostess Restaurant
Last Modified on March 8, 2016