Designed for students seeking evening instruction,
this program focuses on “learning by doing” in areas like food preparation, catering, skills development and quantity food production. A special Externship helps you prepare for an exciting position in the culinary arts after graduation.
 

Classes are Monday through Thursday
Evening
6:30 to 10:30 pm

Classes Starting Soon
 

CURRICULUM

SKILLS DEVELOPMENT 

An introduction to commercial cooking
that covers all the basics from measuring and knife skills to menu planning and cooking techniques. Hands-on experience without the pressure of kitchen deadlines!


FOOD PREPARATION 

The ABC’s of the commercial kitchen,
including equipment and procedures used in professional food establishments. Mastering by doing the skills of food selection, handling and cooking. Displaying and serving prepared foods in an attractive and appetizing manner.

I
NTERNSHIP


Students will learn to implement
the skills that they have obtained in classroom and kitchen appropriate to the student's ability and performance. This provides actual on-site experience.

QUANTITY FOOD PRODUCTION

Planning, cooking for, and serving
large numbers of people while controlling food quality and quantity. Learning to work as a team in a busy commercial kitchen. This subject includes real life experience operating our in house restaurant.

 

CATERING 

Planning an attractive presentation
for catered affairs. Preparing, garnishing and serving hot and cold food for occasions such as parties, receptions and business conferences. Learning techniques of cooking and packaging gourmet food to go.