Skills: Plan and develop menus — Prepare and cook food safely — Make perfect pastries
Courses are separated into two semesters. Learn the basic principles of cooking, theory, food prep, safe food handling, and even how to make perfect pastry. Plus, you’ll practice developing menus and managing food costs, to give you a good understanding of the restaurant business. This program is hands-on in an industrial kitchen area from day one. Classes are free. Materials fee is $425 for books, uniform and supplies. Mandatory orientation required prior to enrollment.