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Course Description

Students will learn knife skills, cooking techniques, Safety and Sanitation and menu planning focused on local ingredients. 

Learner Outcomes

Upon completion of this course, students will be able to:

  • Properly use knives.
  • Safely prepare, serve and store food.
  • Cook food using the proper cooking techniques.
  • Plan a menu.
  • Sit for the National ServSafe certification exam.

 

Notes

Uniform required: hat or hair covering, chef’s coat, smock or apron and closed-toed shoes.
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