Information provided includes course descriptions by subject only.
For complete 2022-2023 programs/academic plans, please refer to Academic Programs.
303-331 Food Production & Service II
A continuation of the lab training in 303-330 providing the student with the opportunity to expand skills in salad preparation, short-order cookery, bakery helper, ware handler, table service, and busing. An off-campus experience may be provided to develop individual student employment objectives.
303-409 Introduction To Food Prep
303-410 Food Service Worker
303-413 Protein Preparation-2
This course will teach the basics of preparing a protein for a meal.
303-414 Quality Food - 2
This course will teach the basics of soups, breads, and or desserts making.
303-415 Quality Food Production
303-416 Nutritional Cooking
303-424 Preparation of Family Meals
303-428 School Food Service/Safety
303-432 Emp Food Serv Safty & Sanit
303-435 Appd Food Service Sanitation
303-492 Food Manager's Certification
The Food Manager's Certification-Serv safe course provides an instructor led exam prep and review of the most recent published version of the Serv Safe instructional guide and also includes the state-mandated Serv Safe exam.
303-603 Guide to Wine
A 3-hour course that provides a beginner guide to choosing wine.
303-604 Wine Tasting
A 3-hour course that focuses on the essentials of wine tasting.
A 3-hour course that focuses on how to best pair wine with food.
303-606 Campfire Cooking
This course will teach how to cook a full meal over an open fire using various methods.
303-610 Entertaining With Food
303-620 Cake Decorating I
303-621 Cake Decorating II
303-625 Tea Time
303-631 Cook Natural Foods
303-635 Gourmet Cooking
303-637 International Foods