Culinary Arts
The Culinary Arts course enables students to master the basics of Culinary Arts through hands on instruction. Course work includes nutrition and sanitation as well as food production. Personal hygiene, recipes and their conversions and the knowledge of weights and measures will provide the student with the basic occupational competencies necessary in the food services industry. Graduates of the program may easily obtain employment as chef, maitre d', cook, waiter, or other related positions.
Instructors
Mr. David Joyce
Mrs. Molly Miller
Mr. Mike Bantell, Educational Aide
Mrs. Carmelina Oliveri, Educational Aide
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