Course Content

• The course is 13 months
• The program is organized into three levels:
• Culinary Arts Level I, II and III.

  Level I	Course Title – Cook I
  The first four months, students rotate through seven different Stations in the kitchen lab, writing an exam for each station.
  1_J_SAFETY	Safety, Sanitation and Equipment
  1_H_KITCHENMGT	Food Service and Kitchen Management
  1_K_HEALTH	Health Care/Cook-Chill
  1_A_VEGETABLE	Vegetable and Starch Cookery
  1_B_MEAT&POULT	Meat and Poultry Cookery
  1_C_SEAFOOD	Seafood Cookery
  1_D_SOUPS	Stocks, Soups and Sauces
  1_E_MEATCUTTING	Meat, Poultry and Seafood Cutting
  1_F_COLDKITCHEN	Cold Kitchen
  1_G_BAKING	Baking and Dessert
  1_I_BREAKFAST	Egg and Breakfast Cooking
  Level II	Course Title – Cook II
  Continues to the next level rotating through the stations as in Level One.
  2_J_SAFETY	Safety, Sanitation and Equipment
  2_H_KITCHENMGT	Food Service and Kitchen Management
  2_K_HEALTH	Health Care/Cook-Chill
  2_L_HUMANRES	Human Resource Development
  2_A_VEGETABLE	Vegetable and Starch Cookery
  2_B_MEAT&POULT	Meat and Poultry Cookery
  2_C_SEAFOOD	Seafood Cookery
  2_D_SOUPS	Stocks, Soups and Sauces
  2_E_MEATCUTTING	Meat, Poultry and Seafood Cutting
  2_F_COLDKITCHEN	Cold Kitchen
  2_G_BAKING	Baking and Dessert
  COOK_2_M	Employment Skills
  COOK_3_M	Practical Menu Cooking