Culinary Arts/Pro Start
Culinary Arts utilizes the ProStart curriculum to introduce students to all aspects of food preparation and restaurant management.
Students participate in activities where
Customer Relations
Cost Controls
Menu Planning
Marketing
Management Skills
Communications |
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Professional Food Services Program
(Note: The following courses are not dual credit. However, successful completion of the program can lead to industry certification)
Professional Food Service I 9191 2 Hours
Introduces the student to Customer Service Applications/Resumes’, Food Safety/Sanitation, Workplace Safety, Kitchen basics, Food Service Equipment and Nutrition Basics.
Professional Food Service II 9194 2 Hours
Enhances the skill level of Level I and introduces the students to Breakfast Foods/Sandwiches (labs), Working with People, Salads/garnishes (labs), Business Math, Fruits/Vegetables (labs), and Controlling Costs.
Professional Food Services III 9197 2 Hours
Enhances the skills of Level I and Level II courses and introduces the students to History of Food Services, Potatoes and Grains (labs), The Lodging Industry, the Art of Service, Deserts/Baked Goods (labs), Marketing and the Menu.
Professional Food Service IV 9200 2 Hours
Enhances skills acquired in Level I, II, and III and introduces students to Purchasing/Inventory Control, Meat/Poultry/Seafood (labs), Standard Accounting Practices, Stocks/Soups/Sauces (labs). Tourism and Retail, Communicating with Customers.
At the end of time the two (2) year program and completion of a 400 hour paid internship students are afforded the opportunity to become industry certified by posting a passing score on a comprehensive exam produced by the National Restaurant Association.
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