CUL-3041D8 - IDD Culinary Essentials
1230052
Delivery Options
CLASS
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Course Description
In this class, students with intellectual disabilities will learn basic knife skills, cooking techniques, customer service and menu planning focused on local ingredients.Learner Outcomes
Upon completion of this course, students will have an understanding of:
- Basic knife skills.
- Cooking techniques.
- Basic customer service skills.
- How to meal plan.
Notes
Uniform required (hat or hair covering, chef's coat, smock or apron and closed-toe shoes). Students will need to bring a snack and lunch.Loading...
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Regina Minter is the Department Chair as well as an instructor for Culinary Arts and Hospitality here at CCCC. Chef Minter manages both college-credit (degree) and non-credit (continuing education) culinary and hospitality courses. She has been employed with the college since 2012. She attended Johnson & Wales University where she obtained an A.A.S. in Culinary Arts (2005) and a Bachelors in Food Service Management (2007). She is also a Certified Proctor and Instructor for ServSafe, the nationally-recognized food and beverage safety training and certificate program administered by the U.S. National Restaurant Association.