This course develops skills in the culinary arts and prepares students for the many occupations available in the restaurant industry. Instruction emphasizes understanding essential cooking techniques, which can then be adapted to create innovative new food items. Instruction also includes food sanitation, nutrition, and use of equipment. In a simulated restaurant, students prepare and execute a daily lunch menu and learn front and back operations in a restaurant. Employment opportunities range from house chef, working chef, pantry worker, garde-manger, pastry assistant, kitchen sanitation worker or post-secondary training. Accredited by the American Culinary Federation Education Foundation.