Culinary Arts Assistant
This major prepares students for a variety of food preparation skills required for a career in food services and/or food preparation. Instruction incorporates kitchen fundamentals such as safety, sanitation, and kitchen equipment with more advanced training in quantity preparation and presentation of entrees and desserts. Also covered are dining room management principles and specific subject areas such as stocks, soups and sauces. Students will have opportunities to apply the skills they learn in an external internship. The ServSafe certification by National Restaurant Association may be taught/obtained during this course.