Overview

CULINARY ARTS | CHEF ASSISTANT

This competency-based course provides entry-level and intermediate training to enable a graduate to qualify as a catering assistant, institutional and restaurant apprentice cook,
or other positions that require first-hand knowledge and experience in food service.

Students are exposed to “prep” cooking, presentation, and storage in various food categories. Hands-on procedures and classroom theory are included. The competencies in this course outline are aligned with the California High School Academic Content Standards and the California Career Technical Education Model Curriculum Standards.

• CTE STEP course completion ¹