Culinary Arts students will successfully complete three the 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.
(DOE 5440/5448)
Career Opportunities
Chef, Caterer, Food Manager
Instructors –
Vanessa Goode – vgoode@nafcs.org
Joseph Paro – jparo@nafcs.org
