Culinary Arts

Students will train in a full-size, restaurant style kitchen/dining facility and prepare meals for paying customers once a week. Students will learn to prepare and serve the following: vegetables, fruits, salads, dressings, soups, sauces, meats, poultry, fish, pastries, desserts, and hors d' oeuvres. Additional topics covered will include: nutrition, menu planning, safety and sanitation. ServSafe credentialing is offered through this program.

Culinary Arts Kitchen/Lab Area