The objective of the Culinary Essentials program is to prepare students to perform the tasks necessary for the successful operation of the brigade, line operation, or baking/pastry bench in a foodservice-related industry. Students will be prepared for entry-level employment as: assistants; apprentices; station chefs; line cooks; short-order cooks; or as institutional cooks. Students will be prepared to perform entry-level tasks as captains or headwaiters in front of the house operations. Students will also be prepared to perform entry-level tasks at the baker's bench as a boulanger. Students will be prepared to assist with supply, inventory and waste control, as well as assisting with customer service. This program consists of 60 weeks, 92 quarter credit hours of cookery theory and associated lab work and 6 quarter credit hours of applied general education for the culinary arts, totaling 98 quarter credit hours. |
