Class goal: is to provide students with the tools necessary to enter a variety of culinary professions. The students will learn the theory and technique and also receive hands-on, supervised training- all the tools necessary to enter the culinary field.By taking part in this program, you will:- Earn a certified graduate designation
- Operate commercial food production equipment
- Learn the art and science of culinary preparation
- Learn how to manage and maintain an inventory control system
- Learn front-of-the-house and back-of-the-house restaurant operations
- Earn a five year ServSafe Sanitation Certificate
By being in this program, it will prepare you for the following job opportunities:- Line cook
- Sous chef
- Executive chef
- Caterer
- Personal chef
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Teacher - Tammy Twigg- ServSafe Sanitation Certified for 20 years
- American Culinary Federation member for 10 years
- Instructor for National SkillsUSA first place gold medal winner in Food and Beverage Service
- 26 years of Food and Hospitality experience
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