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.
This program prefers students to have completed Algebra I or an equivalent Mathematics course, and Biology or concurrent enrollment.
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 = 2 periods
Year 2 = 3 periods