Culinary Arts Students receive a
solid grounding in basic techniques and classic methods of culinary arts. Students will also learn the financial aspects of the business by participating in catering, servicing and sales. The full course content description can be
read here. You can contact the course counselor, Mrs. Terry Parrish by dialing 941.751.7900 ext. 2018.
The following are some course guidelines, based on courtesy and safety, that all will come to expect in the class.
Professionalism
A professional provides a service in exchange for payment in accordance with established protocols for licensing, ethics, procedures, standards of service and training/certification. A professional is a member of a licensing body which is legally established within the laws of a given state, county, province or nation. The term
"professional" is widely used to refer to individuals with recognized expertise within a field of endeavor even though they are not a member of a licensing body or legal entity.
Respect
Respect is an attitude of acknowledging the feelings and interests of another party in a relationship, and of treating as consequential for the self the helping or harming of the other. Though most commonly referring to interpersonal relationships.
Respect all MTI staff
Respect Chef instructors
Respect kitchen staff
Respect your classmates
Respect yourself
Respect the equipment
No drinks or eating while in food lab.
No drinks or food in classroom. Especially while on the computers.
Times and Schedules
Students must be in class on time in full uniform and ready to work.
Absences or lateness should be called in to the Chef at 751-7900 ext. 2112.
Grades will reflect absences and tardiness.
