Intro to Culinary Arts

  • Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations.  The course will provide insight into the operation of a well-run restaurant.  Students will gain insight into food production skills, various levels of industry management, and hospitality skills.  This is an entry level course for students interested in pursuing a career in the foodservice industry.


    Student Goals

    1.     Demonstrate employability characteristics

    2.     Gain basic restaurant and food industry skills

    3.     Develop communication, problem-solving, leadership, and teamwork competencies

    4.     Explore and use restaurant management tools

    5.     Understand work roles within the industry

    6.     Apply health and safety systems in food service

    7.     Demonstrate ethics and personal effort

    8.     Develop technical skills specific to food service operations

    9.     Understand how history and globalization affects the food industry

    10.  Practice basic procedures in commercial food preparation

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