Description

This course provides students with the theory and practical training in all aspects of entry level food preparation and service. An in-depth study of culinary operations management, food production, garnishing, recordkeeping, purchasing, and continental cuisine will prepare the student for immediate employment or continued education in the culinary field.

Planning Information

This class is a two year program.

The number of periods required in a student's schedule to complete this program is as follows:

Year 1 = 3 periods

Year 2 = 3 periods

Competencies:          Year 1       Year 2

Contact Information

For more information about Culinary Arts, please contact Mr. Ron Grosche or Ms. Amanda Granados.

For more information about applying to the Forrest Center, please contact Ms. Diana Kraft, Ms. Sue Taylor, Mr. Robert Taylor, or Mr. Kevin McCarthy.