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Culinary Arts
Program Description
Culinary Arts is a hands-on food preparation program that incorporates the National Restaurant Association's two-year ProStart curriculum. All areas of food production and dining room/customer service are instructed. An emphasis is placed upon food safety, sanitation, and basic foundation skills necessary to work in the food service industry. There is also a great deal of emphasis placed upon building social skills, working as a team, following directions, and exhibiting positive work attitudes. Each year students will participate in a two-week internship that reinforces principles taught in class. There is a required 1,000 hour of instruction over a two-year period to receive the ProStart/School-to-Career certificate.
Program Offerings
Irvin E. Henry Campus (First-year students: PM, Second-year students: AM)
Charles H. McEvoy Campus (First-year students: AM, Second-year students: PM)
Foundation Skills
- Problem solving
- Teamwork
- Decision making
- Critical thinking
Technical Skills
- Food safety
- Kitchen safety
- Sanitation
- Hot and cold food preparation
- Knife skills
- Cooking methods
- Dining room set-up and service
- Kitchen equipment use
Campus Directions
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| Last updated on 9/29/2010 |
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