This program is designed to prepare students for employment as entry-level in the culinary arts industry. Students will engage in classroom lectures as well as intensive hands-on experience working in a commercial kitchen. Skills and knowledge gained include food production, service and hospitality, short order service, table service, stocks, soups and sauces, culinary methods for meat, vegetables, fruit, grains, and pastas, breakfast preparation, and baking. Safety and sanitation are stressed in every class.