Culinary Customer Service and Resiliency Training (City University of New York/Skills Commons) This training prepares students to identify, address, and respond to demands of working in the culinary arts field including customer service and emergency situations.
Culinary Arts (Butte County Office of Education/CTE Online Model) The lessons in this course are applicable to a capstone course in food service within a 3 sequence career pathway for Hospitality, Recreation and Tourism industry sector. The student receives training in kitchen safety and sanitation, equipment and facility use, knife skills, food preparation to include: cold pantry, salads, soups and sauces, introductory baking, meats and poultry, short order cook, hot-line, institutional cook, catering, cashiering, hostessing, waiter/waitress, and bussing. Students will participate in the planning, costing, preparation, serving, storage and critique of meals in project based learning. Nutrition and applied academic skills are incorporated in each unit. Career seeking and transferrable skills are incorporated into this curriculum culminating in a portfolio. Students that perform well could be placed in work-based learning environments.
