Culinary Arts 10, 20, 30
This course encompasses a variety of modules designed to introduce the student to the skills, and theory required for food preparation and service to the public. Due to the nature of the course and the time allotted to individual modules students are expected to complete course work and labs in a timely manner. Students need to develop and demonstrate awareness of health and safety protocols. Team work and collaborative efforts are necessary in labs. Students will be evaluated on proficiency as well as attitudes in the Commercial Kitchen.