We pass the torch to tomorrow's workforce

Feb. 17, 2010

Every day at the Community Culinary School, instructors are passing on the best practices of the culinary industry. And students are stepping up to learn the skills that will put them in a better position to be employed, or to merit promotions within the culinary industry. If you have decided it's time for you to step up, stop by the school to learn more about Class 37, which begins May 12.

 

 

 

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