Chef Perthedia Berry
This course is designed for motivated students pursuing a career in the field of culinary arts. Students utilize commercial equipment to learn advanced skills of food handling and preparations. Students apply knife skills, appropriate cooking methods, as well as kitchen safety and sanitation as it relates to the food industry.
Students have the opportunity to earn up to six college credits, pending attainment of skills standards from the Institute of Culinary Arts at Metropolitan Community College. Aligns with CHRM 1020: Sanitation; and CHRM 1030: Foundations 1 through Metropolitan Community College.
Students have the opportunity to participate in SkillsUSA and culinary competitions.
Prerequisites: Successful completion of Culinary Skills 1-2 with a "C" or better, subject to instructor approval
Duration: Full year (2 semesters)
Credit: 4 per year
Grade Level: 11, 12
College Credit: 6 MCC (optional)