The course is a seventy hour kitchen immersion program designed for K12 students who are interested in pursuing a career in the field of culinary. Students will be exposed in the fundamentals of food, from history, safety and sanitation processes, knife skills, preparation and cooking methods and techniques.
The course is facilitated by a chef instructor through a combination of classroom lecture and hands-on activities. The students will be exposed to working in a real kitchen laboratory setting.
For students who will plan to take up any of PACE’s culinary and baking program after high school, SKIP will also be credited in their degree.
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