Culinary Arts I (Standard)

Credits: 3

Working in two professional settings, Culinary Arts I students learn the foundations of professional food service. Professional baking and pastry is taught for one semester in our Streeter Hall bakeshop, where students will be exposed to a broad spectrum of techniques and high-quality products. The Hilltopper Restaurant is the setting for our Culinary Prep Skills class; students rotate through all the stations of the café, preparing food for our very popular restaurant. Areas of study include yeast dough production, à la carte desserts, wedding-cake design, soups, stocks, meat fabrication and sauces, employability skills, nutrition, ServSafe, and more. Students also have the opportunity to participate in off-premise catering, fine- dining dinner, and community service.


Sophomores by permission only; open to Juniors and Seniors.