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- Teacher: Robert Nichols
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This course provides terminology, culinary math, and practical experiences needed for the development of culinary and workplace skills. Safety and sanitation instruction and classroom application will prepare students for an industry recognized sanitation exam. Classroom experiences will develop skills to work in the front of the house, back of the house, and work stations.
Additional content may include: event planning, customer service and relations, food service styles, baking and pastry arts, hors d’oeuveres, and breakfast cookery. Students will be provided opportunity training experiences on commercial equipment.