Introduction to Culinary Arts
The introduction class serves as a preview of what students can expect during the junior/senior program. Students begin with kitchen and food safety topics and move on to basic food preparations. Everything is aimed at teaching students the skills and knowledge necessary to become employable in an entry level restaurant position.
Units during the semester may include food safety and sanitation; stocks, sauces, and soups; baking; eggs, dairy, and breakfast. Students are also involved in project based learning, with the class culminating in one large scale breakfast project in which the students plan, prep, and present a breakfast buffet.