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 restaurantā€™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 ServSafeĀ® class on Tuesdays and Thursdays, March 15-29, 6:00-9:00 pm. Students should purchase textbook and answer sheet directly from the National Restaurant Association. Scholarships are available for this class through the BCCC Foundation. No materials will be sold in class.

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