Culinary Arts

by Saint Paul College Claim Listing

Chefs and cooks prepare a variety of foods in many different environments, from preparation of a la carte (prepared to order) to banquets for hundreds of people.

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Course Details

?Chefs and cooks prepare a variety of foods in many different environments, from preparation of a la carte (prepared to order) to banquets for hundreds of people. Responsibilities include sanitation, maintaining an accounting inventory control system, estimating the amount of food needed, purchasing food equipment and supplies. 

Nutritional aspects of healthy cooking are increasingly incorporated into the menu, with chef's ?developing recipes, selecting and using multiple food preparation methods and techniques.?

  • Saint Paul Branch

    235 Marshall Ave, Saint Paul

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