Culinary Arts II

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.

Course Subject
Course Number
CTE 9671
Grade Level
Course Duration
1 year
Course Credit
Culinary I
Course Fee