Region Two School of Applied Technology

 

Culinary Arts  is a course to orient the student toward food preparation procedure and the use of equipment as it applies to the finished product. This will include study and practical application in baking, main meal production, short order cooking, sanitation, safety, hygiene, and menu planning on a daily basis. Each student will be involved in planning, coordinating, and catering functions and parties for small and large groups throughout the year. Students will gain entry level work skills and hands-on experience participating in the Culinary Arts restaurant.

Culinary ACF Standards

Courses

Culinary Arts