Students learn kitchen procedures, sanitation and safety, menu planning and costing, baking food production, banquet and catering service, and storeroom management. This course will prepare students for an entry level work or culinary college. Food Handler’s Permit issued. (NOPSC)
*Classes meet at the NOPSC.
What You Will Learn:
Earn up to 1.5 credits per semester. 1.0 for the class, 0.5 for Applied Math or Science.