Culinary

Culinary

Culinary Arts is a 600-hour program that gives introductory training to help prepare students for a career in food service operations. This course is broken into 15 different modules that will help to develop skills in sanitation practices, cooking, baking, customer service, and restaurant management. Through hands-on training, students gain experience in our state-of-the-art training […]

Go To Course Page

Sanitation and Safety | ServSafe Credential

Students will develop an understanding of the basic principles of sanitation and safety, pest control and personal hygiene, explore the fundamentals of microbiology and the application to food and environmental sanitation. Students will be able to describe the origins of food-borne disease and the importance of utilizing proper sanitation and safety procedures. Course includes lecture […]

Go To Course Page

Food Preparation I

This course will enable the students to develop skills in knife, measurement, tool and equipment identification and handling and apply principles of food preparation to produce a variety of food products. Students will demonstrate the ability to operate equipment correctly and safely. The students will be able to demonstrate knowledge of the effects of heat […]

Go To Course Page

Beginning Baking

Students will learn fundamentals of baking science. Emphasis is placed on the principles of baking, chemistry, formulas, the use of weights and measures, identification, and use and care of equipment normally found in the bakeshop. Production of rolls, folded dough, pies, cookies, breads, cakes, icing, creams, tortes, and meringues. Students will apply the knowledge of […]

Go To Course Page

Food Preparation II

This course is designed to further students’ knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis on cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; flavorings/seasonings; and food preparation. Upon completion, students should be able to demonstrate a basic proficiency in the preparation of entrees and accompaniments. Students […]

Go To Course Page

Meat Seafood Poultry

This course provides a lab experience to further students’ knowledge of concepts, techniques and skills with an emphasis on protein cookery. Students will learn beef, pork, lamb, veal, poultry, fish and shellfish identification, fabrication, degrees of doneness and grading. Sanitation and safety, organizational skills, knife skills and proper selection of cooking equipment are emphasized.   […]

Go To Course Page

Garde Manger

This course introduces classical cold food preparation techniques. Topics include salads, sandwiches, hors d’oeuvres, cheeses, dressing, decorative garnishes and cold sauces. Upon completion, students will present a cold food display and exhibit and understanding of the cold kitchen and its related terminology.   To register, please visit: https://acc.axstudent.com/crs/382

Go To Course Page