Culinary Arts and Sciences I
Prerequisite(s): Students must submit a chest x-ray or negative TB skin test.
In this course, students will begin learning the knowledge, skills, and work habits required for success in the food services industry. Using the Career Center’s commercial kitchen and dining room, students will learn basic safety and sanitation, as well as fundamental cooking techniques such as frying, sautéing and roasting of meats and vegetables. In addition, students will gain an introduction to baking, and an understanding of how to properly prepare rice, pasta, and fresh salads. Students will be exposed to real-life industry scenarios which will assist them in career decision-making.
Chef Renee Randolph, CSCE, MBA
Culinary Arts Instructor