This basic course from the National Restaurant Association introduces students into the world of professional cooking. Basic communication skills, safety and sanitation, food preparation, meal planning, and other topics are taught in this beginning course. FCCLA may be an integral part of this course.
Note: Food Handler's Permit needed.
Note: Only offered every other year, when the fall semester is in an even year (2012-13, 2014-15, etc.)
- Credit: CTE
- Grade level: 11, 12
- Schools: Bonneville, Fremont
- Course length: year
- Fee: $20 / semester
- WSD Course #: 43315