Curriculum (Culinary Arts)

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Garde Manger	685 hours
Basic Kitchen Skills/Safety and Sanitation
Garde Manger
Breakfast Cookery
Quantity Food Production
Catering and Specialty Buffets
Culinary Internship
Basic Nutrition
Lead Cook Bakery	345 hours
Basic Kitchen Skills/Safety and Sanitation
Quantity Food Production
Bread and Pastry Production I
Bread and Pastry Production II
Line Cook	425 hours
Basic Kitchen Skills/Safety and Sanitation
Garde Manger
Breakfast Cookery
Quantity Food Production
Basic Nutrition
Advanced Cookery I
Advanced Cookery II
Sous Chef	1086 hours
Basic Kitchen Skills/Safety and Sanitation
Stocks, Sauces, Soups
Advanced Cookery I
International Cuisine Cooking
Breakfast Cookery
Quantity Food Production
Bread and Pastry Production I
Catering and Specialty Buffets
Garde Manger
Basic Nutrition
Culinary Arts Capstone
Culinary Internship