This one-year course prepares students for work in food establishments such as restaurants, hotels, bakeries and catering facilities. It is also excellent preparation for students planning to continue their studies at 2 or 4-year culinary schools. The course emphasizes food preparation and food presentation and includes culinary terminology, knife skills, use of kitchen equipment, sanitation, and menus. Students learn to prepare stocks, soups, sauces and main course dishes, as well as develop skills to serve food in an appetizing way. Students will have hands-on opportunities to prepare and serve food for dinners, banquets, receptions, and other special events. Students who successfully complete this course are well suited for transition to the workplace or to pursue post-secondary culinary arts schooling. A lab fee and uniform is required.
Physical endurance to stand for long periods of time
Ability to follow detailed instructions and work as part of a team