The main goal of this course is to familiarize the student with food service. The course is an ideal combination
of theory and practical work, exposing the student to different food service techniques and various types of
cuisine and menus. The practical application of public relations and teamwork will be stressed. 

Wines is a course of study providing the student with the processes by which wines are produced, bottled,

stored and served. The student will study the wine-producing regions and the uniqueness of those wines as

pertaining to the preparation of wine lists and wine merchandising.

This course will provide the fundamentals of baking techniques and methods in the culinary field