Culinary Arts & Hospitality I
This course is designed to introduce students to the hospitality and food service industry by learning about components of professional practice and building basic knowledge and skills in food preparation, garde manger, baking, and food service operations. The introduction includes students learning food safety, breakfast cookery, salads and sandwiches, quick breads and cookies, and dining room service. Students will have the opportunity to work in a school-based enterprise, the Palm Leaf Cafe, and apply principles of menu planning, food production, business management, and guest relations.
Syllabus |