Meet the Instructor

This program is designed for students interested in becoming commercial cooks for restaurants, hotels, hospitals or catering services.

Cooking, menu planning, management skills, sanitation and safety practice and table service are covered in this program. Students receive practical experience preparing lunches, dinners and banquets for non-profit organizations.

A student completing this course may find work as a cook, caterer, dietary aide or baker’s assistant. With experience and further training, a student may become a chef, kitchen manager, cafeteria manager, dietician or purchasing agent.

Course Content:
· Cooking/baking skills
· Menu planning
· Management skills
· Sanitation and safety skills
· Table service