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Culinary Arts/Chef Training I & II teach the basic skills of food production for a commercial kitchen, restaurant, or catering facility. Skill areas will include safety and sanitation, nutrition, menu planning, baking, production of desserts, entrees, soups, sauces, salads, and sandwiches. Students are rotated through production and service stations, while serving the community. Students learn guest relations as well as, how to keep accurate financial records for the profit and loss of the operation. The inclusion of ProStart® in the curriculum unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders.