Culinary Arts I students begin each year learning of the history and professionalism of the restaurant industry. Followed by the safety and sanitation unit, students highlighted all the HACCP points in the recipe and then went back to the lab to create their Chicken Cesaer Salads following the HACCP guidelines they put into their recipes. The results were safe and delicious! Stay tuned for the next adventures of our Culinary Arts I class!
