EXPLORE.LEARN.COOK
Experiencing the real world inside the professional kitchen.
"Mise en place" is a French culinary phrase which means "putting in place" or "everything in its place". Students are ready to work. Learning by doing!
Baking and decorating their individual cakes for their final kitchen laboratory.
Experience the actual table setting and fine dining services at "El Tigre" room.
Learn to prepare and do other cuisine in the world!
Pathway Classes
Introduction to Culinary Arts
Introduction to Culinary Arts is a course designed to introduce students to fundamental food preparation terms, concepts, and methods in Culinary Arts where laboratory practice will parallel class work. Fundamental techniques, skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures. Course also provides an overview of the professionalism in the culinary industry and career opportunities leading into a career pathway to Culinary Arts.
Culinary Arts II
Culinary Arts II is designed to create a complete foundation and understanding of Culinary Arts leading to post-secondary education or a foodservice career. Building from techniques and skills learned in Culinary Arts I, this fundamentals course involves in-depth knowledge and hands on skill mastery of Culinary Arts.
ProStart® 1
ProStart® 1 is designed to create a complete foundation and understanding of Culinary Arts and Restaurant Management leading to post-secondary education or a foodservice career. Building from techniques and skills learned in Culinary Arts I and Culinary Arts 2, this fundamentals course involves in-depth knowledge and hands on skill mastery of Culinary Arts.
From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-life experience opportunities and builds practical skills and a foundation that will last a lifetime.
