Chef Dan Martinson ext. Almost as much has been written about food as about love.
Few things satisfy as deeply as a well-prepared meal served with grace and hospitality.
Professional kitchens are high-speed blends of timing, preparation, artistry and expert knowledge of food, spices and temperature. The most elaborate dishes, however, would be profitless without well-trained managers with expertise in purchasing, cost control, personnel and customer relations. It is intended that this degree, in combination with additional study and experience, be part of a career program that could lead to employment as Sous Chef, Working Chef, or Executive Chef. All students in the program will learn valuable, specifically marketable skills, regardless of previous experience in the hospitality food service industry or plans for future development of career goals. You'll learn to perform more than 300 kitchen skills including saut ing, baking, blending, broiling, soup making, production and buffet cookery.