The second year curriculum challenges students with more advanced competencies associated with the culinary arts and the food service industry. Upon completion, students will have acquired advanced skills needed to pursue their education at the post secondary level and / or gain successful employment in the hospitality industry. The student at this level is also required to take the ServSafe Food Sanitation Certification exam.
Among the areas covered in this course are: Advanced baking & pastry, meat, poultry and seafood. Advanced table service, costing, menu planning, restaurant operations and management along with standards, regulations, and laws are also covered.