Culinary Essentials I
This program prepares students for entry-level employment or college opportunities in the food service industry. Students will progress through a variety of practical hands-on learning experiences and real-world activities including training in the state-of-the-art Weekdays Restaurant, which offers both table and banquet services.
Culinary Essentials II
This program prepares students for employment in the fastest growing industry in the nation. Students will learn the basics of food preparation, with a focus on proper cooking techniques, safety and sanitations, cutlery skills, as well as advanced baking skills that include classical pastries, cake decorating, and a wide variety of yeast breads and quick breads. Hot and cold food competitions and a full service banquet facility with the capacity of up to 300 guests increase students’ comfort level with commercial kitchen equipment while improving teamwork and employability skills. This is the second year of a two-year program that keeps pace with the changing trends of the industry.