Additional information available on the Culinary Arts Department website.
Students will be required to have completed, or demonstrated proficiency equivalent to the completion of CCR 092 , MAT 050 , CUA 100 , CUA 101 , and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.
This program is designed for students who seek employment as a journeyman cook, station cook, or entry level cook in a professional establishment. Students will develop skills and understanding of line cookery, basic baking, saucier station, production, nutrition, sanitation, menu planning, cold food production, and entree preparation. Examinations will be given throughout the program.
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