Hennepin Technical College (Culinary Arts Program)

To prepare individuals for the fast paced job opportunities in hotel, restaurant, club and institutional food service facilities. Duties may include planning menus, estimating and purchasing food supplies, selecting and developing recipes, selecting and using various cooking methods, and portioning foods consistent with menu prices. Management duties may include, but are not limited to, hiring, training and/or supervising other employees.

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Culinary Arts Program Cooking School Location

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