Description: Culinary Arts students will successfully complete three basic disciplines of baking, food and beverage, and culinary. Instruction includes sanitation and safety requirements for food preparation; maintenance and operation of culinary tools and equipment; recipe reading and measurement. In addition to classroom instruction, students’ practical experiences will be conducted in a lab setting as well as in the Prosser Café and through participation in Prosser’s Culinary catering service.
| 1st Year Courses: | 2nd Year Courses: |
| 7173: Principles of Culinary and Hospitality (PRIN HOSP) | 7233 Culinary Arts Capstone (CUL ARTS CAP) |
| 7171: Nutrition (NUTR) | |
| 7169: Culinary Arts (CUL ARTS) |
Dual Credits: Vincennes University (95)
First Year Credits – CULN 110(5), REST 100(3) = 8 Potential Dual Credits
Second Year Credits – REST 120, REST 155 = 6 Potential Dual Credits
Certifications: ProStart Certification
More Career Information:
Chefs and Head Cooks: Click Here
Combined Food Preparation and Serving: Click Here
Cooks, Restaurant: Click Here
Food Service Managers: Click Here
Career Opportunities:
Chef, Caterer, Food Manager
Instructors –
Vanessa Goode – vgoode@nafcs.org
Haley Soeder – hsoeder@nafcs.org