Students will perform all phases of kitchen activities including the preparation and presentation of: vegetables, soups, sauces, meat, fish and poultry, cold kitchen items, desserts, baking, and pastries. They will learn basic menu planning and costing, kitchen safety, sanitation and food storage, and develop human and customer relations skills.

Students work in a supervised commercial kitchen environment and perform basic cooking and food preparation tasks. They develop correct knife skills, industry terminology, and a practice a variety of cooking methods.  

Students learn to correctly follow recipes, accurately weigh and measure food, and develop an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation, resulting in the building of a solid foundation of culinary skills.

Other Prerequisites: Students are responsible for their active certification in FoodSafe Level 1 prior to the start of, and throughout their training.

Lecture Hours: 210

Shop Hours: 630