Culinary Arts - BC (KKC)
The Basic Certificate program in the Culinary Arts curriculum introduces the student to the commercial kitchen environment by covering safety and sanitation procedures including knife skills and station set-up, proper use and care of equipment, classical cooking terminology, standard cooking methods, stock preparation, and sauce production. This program is designed to give the student the opportunity to investigate and assess culinary arts as a possible career goal.
The 6-digit CIP code (if available): 120503