This class will teach students to:

• Demonstrate safe and sanitary conditions in a lab environment.
  • Demonstrate proper sanitation, proper food handling procedures, proper use and storage of common kitchen chemicals, knife skills, hand tools, and equipment operation in a safe environment.
• Demonstrate the ability to work as a professional as part of a team.
  • Demonstrate proper cleanup procedures, kitchen organization, effective storage practices, and sustainable practices.
• Demonstrate an understanding and application of effective management operations.
• Demonstrate various aspects of effective restaurant operations.

Resources for this course can be found by clicking on the tabs at the left.