This course introduces the student to quality food production within a dynamic team environment. Topics of study include: safety and sanitation, kitchen equipment, pre-preparation techniques, recipe conversion, and professional work habits. Evaluation is based on food production and presentation, safety and sanitation, personal management, communication and teamwork. The course is… Read more

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Topics include knife skills, timing, station organization, and the preparation and presentation of stocks, soups, sauces, salads, vegetables, starches, entrees and baked goods in a timely and professional manner. Evaluation is based on food production and presentation, safety and sanitation, personal management, communication and teamwork. The course is taken in… Read more

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A continuation of Professional Cook 11 A & B, this course offers advanced culinary principles and techniques within a dynamic team environment. Plate presentation techniques, facilities management and leadership comprise a short list of topics covered. Evaluation is based on food production and presentation, safety and sanitation, personal management, communication… Read more

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This course is a continuation of the culinary theories and techniques acquired in Foods Professional Cook 11 A & B. Topics of study include advanced kitchen theory, food safety and sanitation, and employability skills development. Informative field trips directly related to the culinary industry round out course content. Evaluation is… Read more

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A supervised Work Experience of 120 hours, this course is designed to expand your career knowledge while increasing your speed, timing, organization and ability to handle cooking in a commercial foodservice establishment. You will receive feedback from your supervisor and keep a journal recording and reflecting on your work experience.

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