CULINARY ARTS 11A
Students rotate through all stations in a commercial training kitchen. Large scale food production is completed in soups, stocks, sauce, meat, vegetables, poultry, sandwiches, salads, short orders, service and introductory baking. Special consideration is given to safe, sanitary and hygienic food preparation. Knife handling and culinary art skills are developed.
CULINARY ARTS 12A 5832
CULINARY ARTS 12B 5833
This course is a continuation of Culinary Arts 11 at a more advanced and creative level.
The Cook Training course credits are available as part of the “Food Service” Career Preparation Program. Please see the Career Preparation section for more information.