August 19, 2019
October 7, 2019

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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.


To register, please visit:

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