Culinary Arts/Chef Training


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.