The Culinary Arts Advanced prepares you for all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry; cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage. You will also gain valuable knowledge of customer service which will enable them to become leaders in their field. The Capstone project (30 hours) is designed to demonstrate, and be evaluated as, a culmination of all things learned. Activities will include a dining event demonstrating each individual's skill at menu planning, dining setup, dining service, preparing quality food, delivery timing, and dining cleanup.