This course begins with food safety and sanitation in the professional kitchen, including proper hygiene, food handling, food storage, cleaning, pest control, in a food service operation. Students become acquainted with tools, utensils, and equipment in professional food service and discuss kitchen layout. Fundamental knife skills, cutting techniques, and the concept of mise en place are covered. Production of stocks, soups are included along with an introduction to grain and legume cookery. And introduction to the role of heat in various cooking techniques rounds out a foundational knowledge in culinary arts.

This course equips students with essential tools and skills to thrive in their culinary studies and prepare for future success in the culinary industry. Students will develop effective time management strategies, refine professional communication skills, and gain valuable insights into available Student and Career Services. The course is designed to set learners on a path toward achieving their academic and professional goals.

This course offers a deeper level continuation of understanding of foundational culinary skills. Students will be introduced to various dry-heat, moist-heat and combination-heat cooking techniques, as well as understand the role of the five Mother Sauces in cuisine. A greater emphasis on knife cuts and accuracy is focused upon, and plating and presentation are introduced to give students the basic skills necessary to advance in a culinary arts education.

Learn the different types of commercial food service operations and how to manage each. Study the hierarchy of management in food service, and the skills needed to succeed as a manager.

This course covers ingredient function, leavening agents and mixing methods related to doughs with an emphasis on understanding bakeshop techniques to produce savory results. Production of quick-doughs and batters, flatbreads, yeast-raised-doughs, various formations and related accompaniments.

The Garde Manger is responsible for cold foods, including salads, sandwiches, dressings, pâtés, cold hors d’oeuvres, and various buffet items. Students will prepare items to be served cold in a sanitary and appealing way, and learn about various cold kitchen production techniques, including methods of preserving meat and produce.

Students have the opportunity to gain an understanding of American Regional cuisine by exploring history, traditional and indigenous ingredients, flavor components, and cooking techniques. Application of classical and contemporary cooking techniques, plate design, and application of proper sanitation techniques.

The course covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources.

Students have the opportunity to gain an understanding of Western European cuisines by exploring history, traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, plate design, and application of proper sanitation techniques.

This class focuses on the ever-growing relationship between the chef and the farm/factory/ranch. Concepts of traditional and nontraditional farming and sourcing for vegetables, as well as the impact of land and sea animal-based food sourcing as practiced globally.

This course introduces students to purchasing, receiving, inventory management and menu pricing. Progresses into an overview of storeroom operations, inventory, portion control, as purchased and edible portions, ingredient conversions and recipe costing.

This course covers such topics as business planning, pricing, credit management, government regulation, and legal concerns. Business ethics and the crucial role and importance of management and leadership are also covered.

This course provides opportunities for real life experiences in an operational restaurant or related business and builds on the skills and techniques covered in previous courses.