Culinary Arts/Chef TrainingPrint
Topics of Study
In this program, you will learn basic and advanced food preparation and presentation; menu terminology and cooking terms; food and beverage services; and food service management techniques. You will study and practice various cookery methods for meats, fish, poultry, vegetables, soups, sauces, breads, and desserts. You will learn methods of sanitation and safety standards, management, legal requirements for food and beverage services, and customer relations. This includes restaurant management, meat cutting, waiter/waitressing, and bartending.
- A certificate will qualify for entry to many of the occupations in this field.
- Advanced training is required for various types of chefs and for management positions, and is offered at a small number of schools and colleges, or sometimes thru work experience.