This class is designed to give students both theory and hands-on experience in the skills and knowledge in the field of culinary arts; including an introduction to the world of foods. Students will learn the importance of health & safety, food preparation, proper use & care of equipment as well as job preparation. Emphasis will be placed on the importance of effective communication and interpersonal skills, professional development, problem solving, safety, and the use of technology.
Course topics include:
- Critical thinking & leadership development
- Job & career opportunities in the field
- Fundamentals of food service procedures
- Work habits
August to June
Advanced 2nd year available
Meets the A-G, “g” elective
This course participates in an articulation with Mission College.
High school juniors and seniors only.
3 hours (daily)
8:00 a.m. to 11:00 a.m.
or 12:30 p.m. to 3:30 p.m.
No cost for high school students.