Assess the learner on skills learned throughout the first year of the Culinary Arts program. The learner will complete various culinary and sanitation skills in a timed environment.
Explores various international cuisines in a professional foodservice setting. Learners will plan menus, prepare and produce the various cuisines and serve.
Identify fish, meat or poultry by carcass, primal, sub primal and fabricated cuts of meat. Learners will explore the use of fish, meats and poultry by comparing both yield grades and quality grades. Hands-on meat fabrication, meat grinding, meat smoking and sausage making will be explored.
Prepares learners to perform basic nursing skills under the supervision of a nurse for job entry as a nursing assistant or a home health aide (HHA) in health care agencies. Face-to-face and hybrid classroom, campus lab and clinical instruction are offered at various nursing homes and hospitals throughout the district. Students need to submit an application and complete background check.
Expand on the skills of Restaurant Operations while applying costing, menu development, and management skills. Learners will work in a restaurant setting for the entirety of this class experiencing the day to day challenges found in food service.
Introduces the preparation of clear, cream, puree and specialty soups. Learners will prepare basic stocks and soups. Additionally learners will evaluate convenience soups and stocks for quality and cost.
