Culinary Arts Level 1

C0-311
This course will provide students with the basic skills required for entry level work in a commercial kitchen or restaurant. These skills include working in a safe and sanitary manner, working as part of a team, developing proper knife skills, multi-tasking, proper time management techniques, menu creation and plating techniques.
Course Description
This course will provide students with the basic skills required for entry-level work in a commercial kitchen or restaurant. These skills include working in a safe and sanitary manner, working as part of a team, developing proper knife skills, multi-tasking, proper time management techniques, menu creation, and plating techniques.
 
Prerequisites
Basic English & Basic Math
 
Course Topics
  • Food Safety and Sanitation
  • Stocks, Soups & Roux
  • Salads, Salad Dressings & Appetizers
  • Shallow & Deep Fat Frying
  • Grilling
  • Mid-Term Evaluation
  • Jamaican Cuisine
  • Italian Cuisine
  • Asian Cuisine
  • Desserts
  • Bread Making
  • Final Presentation
 

Program

Name Start Date End Date Price Register