Culinary Skills


Sharpen your Culinary Skills. 


 Please check back for additions to the Cluinary schedule. 

Course Descriptions

  • Culinary Skills 1
  • This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.
  • Additional Information
  • This course will meet in person on the days and times listed. A uniform costing approximately $70 and a book costing approx. $160 is required for this class. The student will be able to use the uniform and book throughout the Culinary Program. ** Food Sanitation & Safety must be taken with this course or prior to taking it.
  • Food Sanitation & Safety
  • This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.
  • Additional Information
  • This course is delivered 100% online with no scheduled virtual or in-person meetings. All instruction delivered on the internet. Off campus computer access is required. Student must log in to the LMS on the first day of the semester.
  • Food Beverage & Service
  • This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages.