The Culinary Arts program is designed to prepare students for a variety of opportunities in the food service/hospitality industry, as well as job training in related industries. Students work alongside master chefs as they study safety and sanitation; kitchen equipment; recipe terms/definitions and measurement; menu planning and portion control; garnishing; stocks, soups and sauces; meat, fish and poultry prep; fruit, vegetable and salad prep; baking principles; nutrition; and people, job and management skills.
Career Opportunities: -Chef -Cook -Baker -Caterer -Server -Cashier/Sales	What You Will Learn: -Career opportunities -Customer service -Food safety & sanitation -Workplace safety & sanitation -Cooking methods -Equipment operation -Nutrition -Business math -Controlling food service costs -Breakfast foods & sandwiches -Salads & garnishes -Fruits & vegetables
Instructor: Dave Long
Instructor: Donna Shepherd