This comprehensive vocational program is designed to provide students with the knowledge and skills required to secure employment in the food service and hospitality industry. The student must show academic potential as well as commitment to the food service industry.
The first year curriculum teaches students in the basic competency areas associated with culinary arts and the food service industry. Upon completion, students will have acquired the skills necessary to gain successful employment in the food service industry and continue their studies in the Culinary Arts II course.
Among the areas covered in this course are: Introduction to baking, meats/poultry, seafood, table service, cost control, knife skills, soups/sauces, salads and pastry, vegetable/starch cookery, breakfast cookery, safety and sanitation, menu planning and restaurant operations.
This course meets Mon, Tue, Wed, Thu, and Fri.
This course is held at Sanford Regional Technical Center.