Culinary Arts

Course Description

Food Preparation and Catering is a one year program designed to teach students basic and advanced techniques in culinary, baking and dining room management. In-depth hands on training include knife skills development, garnishing skills, culinary technique development, product identification, baking and pastry arts, professional kitchen equipment operation, menu planning and costing, recipe development, team work and catering and  multitude of functions on premise. Other skills developed consist of resume preparation and writing, speech organization and presentation, time management, dining room operation and management, phone skills, as well as individual and group leadership skills. Butchering of common cuts of meats and seafood preparation is also explored. Students are encouraged to practice at home to hone their skills and will be given ample opportunity to showcase these skills in class.

The Introduction to Food & Nutrition course is completed in one semester

Duration

Culinary Arts course is completed in one year .

Instructors

Kalish, Alan

Sauerhoff, Mark

Serna, Edwin