Culinary 2 Class

50% Classwork 50% cooking Labs

35% Banquet Oppurtunity

Quarter 1
​Servsafe
​-Nationally recognized and accredited 
-Considered industry standard and more then 3 million ServSafe Food Protection Manager Certifications awarded
-Curriculum is based on national food safety standards; local standards may be slightly different

Quarter 2
​Student Orientation
Front of the house 
Knife knowledge
Stocks, soups, & sauces
​The food preparation basics

Quarter 3
Garde manger & cold foods

Quarter 4
Dairy and Breakfast
Vegetables
​Fruits, Grains, & Nuts