The Culinary Arts - Foodservice curriculum is designed to introduce students to the foodservice industry and prepare them for entry-level positions in industrial, institutional or commercial production foodservice operations. Courses include sanitation, basic and intermediate foodservice production skills, baking, menus, purchasing and basic cost control. Graduates should qualify for employment as line cooks, prep cooks, or bakers in production foodservice settings or entry-level kitchen management in an institutional foodservice setting.
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