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    Culinary Science

    Description

    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

    Term

    2 semesters
    August to June
    Advanced 2nd year available

    Credits

    Meets the A-G, “g” elective

    Articulations/Dual Enrollment

    This course participates in an articulation with Mission College.

    Eligibility

    High school juniors and seniors only.

    Hours

    3 hours (daily)
    8:00 a.m. to 11:00 a.m.
    or 12:30 p.m. to 3:30 p.m.

    Costs

    No cost for high school students.