Culinary Arts
​Foundations 1

you will be exposed  to the basic foundations required for all Professional Culinarians.

• ​Introduction to Gastronomy
• Culinary Mathematics
• Safety and Sanitation in the Foodservice Industry
• Portfolio Development

Culinary Foundations 1

 is designed to expose students to the cooking principles and skills needed to be successful as a Professional Cook.

• Product & Equipment Knowledge
• Stocks, Soups, & Sauces
• Meat, Poultry, & Seafood
• Cooking Techniques
• ​Breakfast & Lunch Cookery

Restaurant Management Foundations 2

we will explore the supervisory foundations to become successful managers in our industry.

• Supervisory & Management Skills
• Dining Room & Beverage Services
• Culinary Nutrition
• Menu Development
• ​Culinary Internship

Culinary Foundations 2

the practice and refining of basic culinary principles as well as advanced culinary techniques.

• Baking & Pastry Foundations
• Garde Manger & Charcuterie
  
• Banquet Cookery
  
• Cuisines of the World
  
• Contemporary a la carte Cooking