Course title

Pre-requisite

Course description

This course begins with the fundamentals and principles of the art of cooking and the science of baking. Emphasis is placed on safety; management; production skills and techniques in a professional kitchen setting. Students can pursue a national sanitation certification; ServSafe Certification; or any other appropriate food industry certification. This course will be offered as a laboratory-based course. Students are encouraged to participate in extended learning experiences. Career and Technical Student Organization (CTSO) standards will be an integral part of this class. Fee required.

School Country

School state

School city

School Address

School zip code

Requested competency code

Date submitted

Approved

Approved competency code

• CTE
• Career and technical education

Approved date

Online / Virtual