Lindsey Hopkins Technical Education Center

The program provides students with the technical knowledge and skills for employment in the areas of commercial cooking and baking as cooks, bakers, and/or food preparation workers in the commercial foods and culinary arts industry.

Instruction includes a combination of classroom theory and practical experience. The curriculum includes:

• Desserts
• Breads and rolls
• Cakes and icings
• Pies and cookies
• Soup and sauces
• Meats (poultry and fish)
• Vegetables/salads/dressings
• Sandwiches/hours d’oeuvres
• Nutrition and sanitation
• Ordering and food costing
• Employability skills and safety
• Serving