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Culinary Academy – Basic

  • Areas of Interest:
  • Course Code: HOS-307501
  • Prerequisites: None
  • Co-requisites: None
In Person
Fall, Spring, Summer

This course introduces the concepts, skills, and techniques for volume food production in an institutional setting. Emphasis is placed on development of skills in knife, tool and equipment handling, and applying principles of food preparation to produce varieties of food products. Additional emphasis is placed on interview skills, resumé writing, job survival skills, and a compilation of basic management skills including purchasing, cost control and menu development. Students will receive ServSafe and CPR certification.