Culinary Arts 3 8800530
- This junior-level course is offered by invitation to those students who have passed Culinary Arts 2 with a 3.0 course grade, attained the ServSafe Certification, and who have participated in an expanded number of program events, earning a minimum of 25 internship hours.
- In this course, students will focus on the business aspects of the Culinary Arts through intensive study of menu development, food costing, marketing techniques, inventorying, facility management, business management, and resume writing. Students will be introduced to catering and event management while expanding their culinary knowledge. Students will prepare and creatively present various proteins, pastas, starches, desserts, centerpieces, pastries and yeast breads.
- Students must earn 75 internship hours and pass the ProStart Level 1 exam to successfully complete the course.