Skills — Culinary Arts

This course will prepare students to perform the duties and responsibilities required by entry level positions in the food service industry, such as cook, short order cook, souse chef, pantry/prep cook, baker helper, second baker, cafeteria cook, and cook helper. Students will learn about safety and sanitation, food service vocabulary (English) and math, methods of cooking, and basic principles of baking. Moreover, the preparation of salads, sandwiches, and vegetables will be covered, along with the principles of proper nutrition.

Food Services Vocabulary

Food Services Math

Safety and Sanitation

Pantry/Banquet Set-Up

Stocks, Soups, and Sauces

Methods of Cooking

Methods of Baking

Nutrition

Average Course Length: 810 hours (23 weeks)
Occupational Titles: Cook, Short Order Cook, Pastry Cook, Sous Chef, Cafeteria/School Cook, Baker Helper, Second Baker, Cafeteria Cook, and Pantry Goods Maker.

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