Introduction to the professional world of culinary art. Students will gain a beginning understanding of culinary skills, such as: kitchen safety, knife skills, quality food preparation, and cooking techniques.

This hands-on course covers the essential principles for launching a career in Culinary Arts. It will focus on key skills and concepts such as "mise en place," knife techniques, proper tool usage, and other foundational practices crucial to the culinary field. The course will also highlight the professional standards of behavior and best practices expected in the industry. By the end of the course, students will have a solid understanding of the core skills and knowledge needed to succeed in the Culinary Arts.

This Advanced Culinary course prepares students for contemporary employment opportunities in the culinary workforce with an emphasis on advanced knife skills, hot hors d'oeuvres, cooking principles, plate presentation, and buffet presenting and maintenance. Students will be held to culinary professionalism vital to success in the field of culinary arts.

This course provides a fundamental foundation on baking and pastry skills. Production of yeast breads, quick breads, cakes, cookies, pies, tarts, icings, custards, creams, and desserts are explored. Students with an interest in baking will gain furthering knowledge into this area of culinary arts.

Essential to culinary knowledge, Garde Manger, or "keeper of the cold kitchen" emphasizes techniques used to make sausage, cured meats and cheeses, tea sandwiches, and cold hor dourves. This hands-on course provides students with the ability to produce and present such items.

This course provides an introduction to the management principles and practices within the restaurant and hospitality industry. Emphasizing leadership, effective planning, communication, and organizational skills, students will explore the essential qualities needed to succeed in culinary management.