Department of Defense Education Activity

CTC401SF: Culinary Arts I (4x4) (2022)

The Culinary Arts I (Semester long with two blocks) course will teach students the skills required for a career in the restaurant and food industry. Students will learn knife skills and basic food preparation techniques as well as practical sanitation skills. Other topics include: sauces, soups & stocks, elements of entree production, fundamentals of baking, pastry arts, nutrition and menu planning, dining room service, international cuisine, food preservation, purchasing and receiving, catering, and presentation & plate design.

Course Note: This course satisfies the Career Technical Education (1.5 of 1.5 credit) graduation requirement.