The Frances Morgan Roberson Culinary Arts programs want to help you start a career in the culinary industry. Spend 13 weeks and learn the basics of working in a restaurant kitchen. You will learn to operate restaurant equipment. Knife skills, cooking techniques, proper sanitation and food storage, working with menus and recipes, managing a station, and cleaning up are all part of this class. You will develop the skills to be a vital part of any restaurant’s success. Students will complete 20 hours of workplace observation. Course fee includes $180 registration fee, $100 culinary materials fee and $1.25 accidental insurance fee. Students will participate in our fall ServSafe® class on Tuesdays and Thursdays, March 15-29, 6:00-9:00 pm. Scholarships are available for this class through the BCCC Foundation.

Section 29930 Feb. 6-April 26 Tues/Thurs Fee: $281.25 115 hrs BCCC8 830

For more information or to register, please contact:
Continuing Education Registration & Records Clerk
Phone: 252-940-6375