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Culinary Arts

This program is designed to provide students with the knowledge and skills required to secure employment in the food service and hospitality industry. Among the areas covered are: introduction to baking, meats/poultry, seafood, table service, cost control, knife skills, soups/sauces, salads and pastry, vegetable/starch cookery, breakfast cookery, safety and sanitation, menu planning and restaurant operations.

The first-year curriculum teaches students the basic competency areas associated with culinary arts and the food service industry. Upon completion, students will have acquired the skills necessary to gain successful employment in the food service industry and continue their studies in the Culinary Arts II course.Among the areas covered in this course are: Introduction to baking, meats/poultry, seafood, table service, cost control, knife skills, soups/sauces, salads and pastry, vegetable/starch cookery, breakfast cookery, safety and sanitation, menu planning and restaurant operations.

The second year curriculum challenges students with more advanced competencies associated with the Culinary Arts and the food service industry. Upon completion, students will have acquired advanced skills needed to pursue their education at the post secondary level and/or gain successful employment in the hospitality industry. The student at this level is also required to take the ServSafe Food Sanitation Certification exam. Among the areas covered in this course are: advanced baking & pastry, meat, poultry and seafood, advanced table service, costing, menu planning, restaurant operations and management along with standards, regulations, and laws are also covered.