Culinary Arts and Hospitality Management

Advisory Committee   |   Culinary Arts and Hospitality Management Standards   |   Advanced Culinary Arts Standards

 

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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.

 

 

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Career Opportunities

Chef
Caterer
Food Manager

 

 

 

Instructor

Lonnie Donahue                               Joseph Paro                               Vanessa Newkirk

ldonahue@nafcs.k12.in.us             jparo@nafcs.k12.in.us              vnewkirk@nafcs.k12.in.us