Culinary Arts

  • Enter the world of Culinary Arts!

    As a food service professional, you will become a trusted individual that hotel managers and restaurant owners will come to rely on to provide their customers with reliable service. The Greater Lawrence Culinary Arts Staff is committed to making it the best Culinary Arts education available.

  • Curriculum to Include:

    • Sanitation & Safety 
    • Restaurant Prep 
    • Basic nutrition 
    • Fundamentals of Food Service 
    • Fundamentals of Baking 
    • Breads and Rolls
    • kitchen safety 
    • Introduction to Sanitation/servsafe 
    • Menu Planning 
    • Function Coordination 
    • Overview of Sales & Catering Role 
    • Breakfast Preparation 
    • Soups & Stocks 
    • Sandwich Basics 
    • Quick Service Operations
    • Garde Manger 
    • Recipes & Formulas 
    • Measurements & Conversions 
    • Meat Basics 
    • Poultry Basics 
    • Seafood Basics 
    • Sauces 
    • Full Service Dining 
    • Kitchen Operations 
    • Baking and Pastry Arts
    • Purchasing & Receiving 
    • Cost Control 
    • Hazard Analysis Critical Control Point Practices (HACCP) 
    • Banquet Management 
    • Employment Laws 
    • Catering & Sales Management
    • Cooperative Education 
    • Chef Training

    Career Pathways:

    Banquet Captains - Banquet Managers - Catering and Sales - Executive Chefs - Garde Mangers - Hosts/Hostesses - Front Office Agents - Line Cooks - Pastry Chefs - Purchasers - Prep Cooks- Restaurant Supervisors/Managers - Servers - Sous Chefs - Stockroom - Boutique Hotels - Commercial Bakeries - Conference Centers- Corporate Dining - Country Clubs - Cruise Ships - Exposition- Fine Dining Restaurants - Full Service Hotels - Institutional Food Service - Private Clubs - Quick-Serve Restaurants - Resorts

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