FULL DESCRIPTION
The program begins with basic culinary skills and progresses to advanced food techniques, garnishing, and presentation. During the hands-on production, students are exposed to specialty products and produce, as well as the skills and techniques of baking and pastry arts. International, Asian, Classical French, and North American regional cuisine help round-out the student’s knowledge of the culinary world. As they have the opportunity to hone their skills and gain a solid foundation in the culinary and baking and pastry arts, students can move on to develop managerial and leadership skills.
