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Culinary
| Last Updated on 12/12/2011 |
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The majority of all culinary students begin their experience at NOCCA as a Level I student with limited culinary experience and skills. During their training, students engage in the discussion and application of cooking techniques with an emphasis on Grilling, Broiling, Roasting, Baking, Sautéing, Frying, Braising, Stewing and Vegetarian Cuisine. Nutritional Concepts, Safety & Sanitation and Culinary Math are reviewed and tested daily. Students are tested via practicum exams as well as written tests, quizzes and reports.