Program: Culinary Arts

Students develop basic cooking methods and culinary techniques in the production of vegetables, salads, meats, poultry, fish, soups, stocks, sauces, and eggs. Students employ standard techniques with special attention to … Continue reading “Principles of Food Preparation”

This introductory course in baking and pastry arts offers intensive hands-on laboratory training in a professional baking environment. The production and quality control of baked goods emphasized. Laboratory classes focus … Continue reading “Principles of Baking I”

Students will learn the sanitation and food safety standards that are mandatory in the foodservice industry through a Black Board online setting.  Food handling, safe storing, cooking, serving and holding … Continue reading “Food Safety Certification”