"The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full-service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and healthcare facilities. Coursework includes: baking, culinary fundamentals and production skills, customer service, garde manager, human resource management, nutrition, purchasing and cost control, and sanitation and safety." Taken from FTCC's Culinary Arts website.
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LibGuide created by Stephanie Johnson