Prep Class: Mod 1 Students will be introduced to rules of safety and sanitation, and are Food Handler certified through Mesa County. Advanced and returning students will have the opportunity to become ServSafe certified. The course provides the fundamental principles of commercial kitchen operations including safety and care of large and small equipment. Students will be introduced to basic cooking methods focusing on the fundamental principles and production of stocks, soups, sauces, meat and vegetable preparation.
Restaurant Class: Mod 3 Students operate an onsite restaurant four days a week where they practice Front of the House processes such as cashiering, food & beverage service, Point of Sale operation, and customer service. Back of the house students practice preparing food to order, line cooking, station prepping, cleaning, expediting, dishwashing, and good communication. They also have an opportunity to participate in catering events.
Culinary Arts Restaurant 2 students continue the topics of Level 1, but also have opportunity to demonstrate leadership through mentoring and more in depth job requirements. Students work at each station to get a better understanding of the teamwork required in the restaurant business. Level of achievement required for Level 2 is 75% or better.
Culinary Arts Restaurant 3 Students continue leadership positions. They will plan menu specials, order and stock inventory. Students continue to be involved in catering opportunities.. Level of achievement required for Level 3 is 90% or better.