SECOND YEAR STUDENTS:
Culinary Science II P expands students’ knowledge and skills by providing the opportunity to work in an industry grade commercial kitchen setting, as well as opportunities to interact with industry partners and experts via guest presentations and/or visiting local industries.
Students will participate by completing a variety of advanced level hands-on tasks and longer projects that serve to assist them in demonstrating competency in all phases of food service and food production.
Students will participate in a capstone project and a series of labs that progress toward mastery of the college and career readiness skills, and competencies for an entry level position. Students will acquire entry level culinary skills needed for careers in the restaurant, travel, catering, and food service industries.