Prepare for a career in the food service industry. Train in the basics of planning, purchasing and preparing food in quantity. Learn cooking techniques and preparation, selection and use of utensils and equipment, and safety and sanitation techniques involved in food preparation. You will also operate the on site restaurant during lunch periods. This program is strongly recommended if you have completed the Exploring Professional Cooking course.

Note: Students are required to provide their own uniform and black safety shoes. Students are also required to participate in 3 out-of-school functions per quarter in the first three quarters and 5 out-of-school functions in the4th quarter.

Study kitchen design and layout, food costs, inventory management, and cost controls. Learn how to plan for and serve at banquets. You will receive assistance during the year making post-secondary plans and/or obtaining employment in the food service industry. This assistance will continue after graduation if you need it.

Prerequisite: Successful completion of Culinary Arts 1 and approval of NTC Director’s office.

Note: Students are required to provide their own uniform and black safety shoes. Students are also required to participate in 3 out-of-school functions per quarter in the first three quarters and 5 out-of-school functions in the 4th quarter. Students are also required to pass the Serve safe exam. Enrollment requires approval of NTC Director's office and instructor