Culinary Arts / Hospitality
Hospitality is an exciting and fast-paced career preparation program. Expect to learn knife skills, sanitation, work place safety, professionalism, and use of commercial kitchen equipment. During serving, you will develop your skills in communication, management, customer service, catering, and event set-up. You will also work with our clients for full-service catering events.
WHAT YOU WILL LEARN
Hospitality Fundamentals: Understand customer service principles and apply safety and sanitation techniques to prevent and control injuries, illnesses and diseases in the workplace.
Fundamentals of Food Production: Prepare food products and beverages. Apply plating and presentation principles to deliver attractive menu items, establish food specifications and prep lists, and develop ingredient and portion control guides
Contemporary Cuisine: Prepare regional and international food products and beverages. Research and develop marketable new recipes, plan and design menus, and calculate food requirements and costs.Catering and Banquet Service Operation: Recommend food-and-beverage services to clients, create menus for special occasions and events, and determine financial requirements.
Catering and Banquet Service Operation: Recommend food-and-beverage services to clients, create menus for special occasions and events, and determine financial requirements.
WHAT YOU CAN EARN
CTAG College Credit: 4 semester hours
ServSafe (up to 9 points)
Prostart (9 points)
OSHA-10 Culinary (1 point)
CPR/First Aid (1 point)
Cook • Server • Catering Assistant • Host/Hostess
With Additional Training & Education
Executive Chef • Nutritionist/Dietitian • Restaurant Management •