Culinary
Introduces the concepts, skills, and techniques for volume food production in an institutional setting. Emphasis is placed on development of skills in knife, tool, and equipment handling and applying principles of food preparation to produce varieties of food products. Additional emphasis is placed on interview skills, resume writing, job survival skills, and a compilation of basic management skills including purchasing, cost control and menu development. ServSafe Food Handler and CPR Certification is included. Advanced class (HOS-307502) offered based on interest after completion of (HOS-307501).
Course Requirements
Required Courses