This program is designed to further the student’s education in the food service field. The students will continue to build on the skills that they learn in Culinary Arts I. Experience will be gained in conducting outside caterings. Students will develop managerial skills by running restaurants for the students and teachers at F.T.C. Students will hone their skills with food preparation and presentation techniques as they work through the different units. Seasoning usage as well as herb and spice identification will evolve greatly during this class. Quantity food production techniques will be understood for differing levels. The student will explore the different cuisines of the world. Leadership skills will also be gained through participation in our student organization; SkillsUSA. Also, job shadowing and internships opportunities may present themselves, and participation is dependent upon meeting the qualifications.