This course will introduce students to a variety of cooking methods within a dynamic team environment. Students will complete FoodSafe Level I. Emphasis will be on kitchen safety, cooking terminology, proper measuring, basic nutrition, basic cooking skills and proper use of kitchen equipment. Evaluation is based on food production and presentation, customer service, safety and sanitation, personal management, communication and teamwork. The course is taken concurrently with Culinary Arts 11B.
Course code: YVHE-1AXP