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.
Junior Year: 7173: Principles of Culinary and Hospitality
7171: Nutrition
7169: Culinary Arts
Senior Year: 2022: 5458 Culinary Arts and Hospitality II: Hospitality Management
2023: 7233 Culinary Arts Capstone
Dual Credits: Vincennes
Certifications:
Career Opportunities
Chef, Caterer, Food Manager
Instructors –
Vanessa Goode – vgoode@nafcs.org
Haley Soeder – hsoeder@nafcs.org