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The introductory culinary course is designed to develop the initial skills and understanding necessary to complete this CTE Pathway in Culinary and Hospitality Management, enabling students to enter this service industry upon graduation. During their freshmen and sophomore years the students will develop skills used in institutional cooking and baking by using hands on training as well as research based learning. All basic skills attained will be used as building blocks to increase their proficiency from year to year throughout this pathway.
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