Culinary Arts

 culinary arts kitchen
Culinary Arts Kitchen 2
Instructor: Donna W. Hutson 

Culinary Arts 1- Students will prepare for managerial production, and service skills used in government, commercial or independently owned institutional food establishments and related food industry occupations. Their study includes planning, selecting, storing, purchasing, preparing, and serving food and food products’ basic nutrition, sanitation, and food safety; the use of and care of commercial equipment’ serving techniques, and the operation of institutional food establishments. Teachers highlight basic skills of math, science, and communications when appropriate.

Culinary Arts 2- Students extend and skills learning in Culinary Arts I, preparing for occupations such as chef/cook, baker/pastry helper, pastry decorator, hospitality worker, dietetic aide/assistant, food demonstrator and entrepreneur, cooperative (on-the-job) education or and under supervision of the instructor is an option. Teachers will highlight the basic skills of math, science, and communications when appropriate.

Meet Our Student of the Six Weeks:  Micah Brendle
Student of the Six Weeks