Culinary Arts w/ServSafe Manager Certification – Session 1 – Course # 113106.1- 11/1/23 – 5/6/24

Students will come to understand that the ingredients, procedures, and underlying principles of cooking techniques are essential to the success of culinary professionals. Understanding the nature of food and how it reacts when cooked enables a chef to interpret, adapt, and create recipes with confidence. This class is designed to help students understand the relationship between practical cooking applications and theoretical information, especially as they are related to understanding and following recipes in a professional kitchen. Areas of focus include basic knife skills, vocabulary of cooking, and the fundamentals of starch, vegetable, and protein cooking methods. Students will also be learning about various international cuisines and styles of cooking. In this Course students will understand safety and sanitation for food handling and with passing scores be able to obtain a ServSafe Manager Certification.

Textbook & test voucher included in tuition