Students will be exposed to different aspects of restaurant, catering, and commercial/institutional food service. They will learn different core culinary arts techniques, including the preparation of stocks, sauces, and soups and dry-heat, moist-heat, and hybrid cooking methods. Students will also learn baking/pastry arts, including yeasted and quick breads and a variety of desserts. They will explore a range of global cuisines and learn the basics of food production. This course is geared toward obtaining the New York City Health Department’s Food Handlers Certificate and preparing students for employment as an entry-level baker, cook /prep cook.