Instructor: ANNE LOUISE EAGAN
This program will prepare students for not only an exciting career in cooking and baking, but it will also prepare them for two- and four-year colleges. While in class, students will acquire knife skills, the knowledge and experience to prepare food in quantity, the ability to follow a standard recipe, to obtain a working knowledge of safety and sanitation, as well as proper serving techniques. Students who successfully pass the National Restaurant Association Education Foundation Servsafe exam earn college credit as well as a very strong foothold in the industry.
Students enrolled for a second year will gain a broader scope of entry-level skills with opportunities to increase confidence and skill levels. Second-year students are expected to assist first-year students.
On-the-job training and special projects give students valuable experience and a first-hand look at possible careers as short-order cooks, bakers, hosts/hostesses, waiters/waitresses, food service managers, prep cooks, and caterers. Employment potential is excellent!
Recommended Academic Courses and Skills: