Students learn fundamental cooking and baking/pastry arts skills through the ProStart Curriculum. Training in safety, sanitation, and basic nutrition is provided. You will learn management principles of menu planning, purchasing, culinary service, sanitation, basic nutrition, and computer applications. Front-of-the-house hospitality training and culinary business concepts are included. Students operate a restaurant, cater functions, and intern in the School-to-Work program in this comprehensive curriculum. In our production kitchen you’ll learn to dice, slice, broil, poach, grill, braise, and sauté your way through our program. In addition, students learn applied cultural, English, and technical skills. In our bake shop you’ll prepare cookies, pies, breads, candies, and decorate cakes.