Culinary Arts affords an overall view of the commercial foods industry covering positions available and job opportunities from basic kitchen helpers to working chefs. Students start with basic food preparation skills and then advance, learning related areas of purchasing and managing as well. The course encompasses sanitation, safety, and usage and care of equipment and utensils. The program is taught through a combination of a theoretical base of the trade, and practical, hands-on experiences working under close supervision as pantry and preparation cook, sandwich and salad maker, sauté or broiler cook and maître d’. Students who complete this program will be able to acquire employment in the food service industry at whatever level their abilities take them--from dishwasher to working chef to manager/owner.