In this 1 year course, offered only at Worcester Technical High School, instruction is provided in professional food preparation- Culinary Arts, Baking & Pastry Arts and related areas such as catering and hotel/restaurant management. Hands-on cooking tasks are combined with historical and theoretical aspects of culinary arts. Topics include: equipment operation, safety, and sanitation; stocks, soups, and sauces; meat, poultry, and seafood cookery; vegetable and starch cookery; cold food production; garde manger; menu planning; record keeping and service operations including food costs, recipe conversion, and front-of-the-house management. Applied math and communications skills are stressed. This course is suitable for students preparing for further education at culinary, business or restaurant management schools, as well as those wishing to enter apprenticeship or skilled line cooking positions in the food service industry.