Culinary Arts

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Prerequisite: None

Open to: Juniors & Seniors

Length: Year

Dual Credit: No  

Certification: ServSafe Food Handlers 

This course provides terminology, culinary math, and practical experiences needed for the development of culinary competencies and workplace skills. Safety and sanitation instruction and classroom application will prepare students for an industry-recognized sanitation exam. Classroom experiences will develop skills to work in the front of the house, back of the house, and work stations. Additional content may include: event planning, customer service and relations, food service styles, baking and pastry arts, hors d’oeuveres, and breakfast cookery. Students will be provided opportunity training experiences on commercial equipment. 

Prerequisite: Culinary Arts I  

Open to: Seniors with completion of Culinary Arts I 

Length: Year

Dual Credit:  LLCC CLA 131 Food Pro I   

Certification: ServSafe Food Handlers 

Culinary Arts II places special emphasis for students to develop operational management skills -including design and organization of food service systems in a variety of settings, human relations, and personnel training and supervision. Additional topics include: food cost accounting; taking inventory; advertising; monitoring consumer and industry trends; and individualized mastery of culinary techniques. Training experiences involve equipment and facilities simulating those found in business and industry.