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Food Service and Hospitality

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Career Kitchen Certification Course
This course serves as an introduction to the principles of food production. Course components include knife skills; equipment recognition, safe food handling and cleaning; use of hand tools and measuring devices. This course also covers preparation of stocks, sauces, soups, meats, poultry, vegetables, rice and other grains, and potatoes.  Students will test for and earn their ServSafe Food Handler or Food Manager card during the 10-week course.
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