Instructor: Chef Randy Shook
Students in this program can prepare themselves with the training necessary for entry-level jobs in the food service industry. Entry level skills are taught that include: nutrition, sanitation, baking, knife skills, catering, menu development, and hospitality accounting.
Commercial food preparation and service, sanitation, inventory control, knife skills, weighing, measuring, cake decorating, commercial kitchen equipment operation, baking skills, waiter/waitress skills
Completion of the course of study will prepare the student to gain entry-level employment in various fields within the hospitality industry.
National Restaurant Association
This is the site for all things industry related!! Sanitation issues, education issues, training issues and more.
Nemocolin Woodlands Resort
This is one of the "premiere" resorts along the Atlantic coast.
American Culinary Federation
This is the home page for the leader in culinary arts certification and information!! Tons of useful information.
Westmoreland County Community College
• Prep Cook
• Line Cook
• Restaurant Cashier
• Resort/Cruise Line
Culinary Arts Student- post-secondary