In this course, students learn essential skills for success in the culinary industry. The curriculum covers culinary techniques, food safety, menu planning, and kitchen management. Understanding nutrition, dietary restrictions, and cultural considerations is emphasized. The course also explores front-of-house operations, customer service, and effective communication in a hospitality setting. Hands-on experience in commercial kitchens enhances practical skills. Students develop a comprehensive understanding of the food service industry, preparing them for diverse roles, from chefs to restaurant managers, with a focus on delivering exceptional dining experiences.
- Teacher: Admin User