Culinary Arts I 88005100
This course covers the history of the food service industry and careers in that industry.
Also covered are state mandated guidelines for food service and how to attain food handler training certification; safety in the workplace; employability skills; leadership/teamwork skills; care and use of commercial culinary equipment; basic food science; basic nutrition; and following recipes in food preparation labs. This course involves both theory and actual hands on experience. It is designed to prepare students for gainful employment and/or entry into the food production and service industry.
- Teacher: Catherine Britt