Upon successful completion of the program, the learner will be able to:
Perform knife skills according to American Culinary Standards (ACF).
Understand and apply sanitation and safety standards within the day to day operation of a restaurant.
Demonstrate the basic fundamentals of cooking in a professional kitchen.
This pathway is a suggested sequence of courses for your program of study. Work with an advisor to develop a unique pathway for your placement recommendations, any prior college courses, and your specific situation.