July 2, 2019
August 20, 2019

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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 will also become familiar with varieties of alcoholic and non-alcoholic beverages in order to develop an appreciation for wine and food affinity. The students will also be able to explain laws and procedures related to responsible alcohol service.


To register for this class, please visit:

Program Manager
Carrie Prince
Culinary Arts Manager
PH: 419.998.2945PH: 419.998.2945
FAX: 419.998.2994