Description
Students will demonstrate knowledge within culinary arts and the role of the professional chef. They will apply safe and sanitary procedures in food preparation and production. Students will learn proper knife skills and cuts and the use of various culinary tools and commercial food production equipment. In addition, students will develop a foundation in culinary techniques, principles and the ability to develop the senses to properly season and flavor food. Students will also demonstrate the ability to identify classes of products and proper cooking methods for dairy, eggs, meats and poultry.