Culinary Arts / Baking & Pastry

The Culinary portion of this program is designed to cover the basics of the culinary industry for employment or continuing education. Includes the following areas of study – knife skills, kitchen safety & organization, soups, sauces, cooking methods, international cuisine, food cost, menu design, catering, and recipe conversions.

The Baking portion of this program is designed to cover the basic skills for baking industry employment or continuing education. Includes the following areas of study – kitchen safety, equipment usage, ingredients basics, baking mixing methods, production of cookies, pies, decorated cakes, basic bread doughs, Artisan breads, upscale specialty desserts, frozen desserts, laminated doughs & breakfast pastries, bakers’ math, food cost, menu planning, sanitation & more.