Culinary Arts
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Culinary Year 1

Orientation to Culinary Arts includes a survey of the foundational skills necessary in the foodservice industry. 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 Year 2

Theory and Applications of Culinary Arts II emphasizes real-world, hands-on practice of food preparation. Food preparation techniques included in this course include desserts and baked goods; meat, poultry, and seafood; and stocks, sauces, and soups.
Advanced Studies in Culinary Arts is a culminating course that places emphasis on an internship experience. While students participate in on-the-job training, they will use their skills related to management and business concepts, customer communication, and customer service.