Southwest Wisconsin Technical College (Culinary Continuing Education Classes)

Students receive an introduction to the food service industry through actual work experience. Emphasis is on basic knife skills, sanitation requirements, and simple food preparation.

Students examine various aspects of managing a catering facility including dining room design, marketing, supervision skills, facilities and equipment and the fundamentals of event coordination.

Students apply the principles of basic catering management using classroom sessions and supervised practical experience.

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Culinary Continuing Education Classes Cooking School Location

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