• 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