The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.
Students will be provided theoretical knowledge and practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies, and professionalism. Courses include sanitation/safety, baking, gardemanger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.
Graduates should qualify for entry-level opportunities including pre-cook, line cook, and station chef. American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous-chef, pastry chef, executive chef, or food service manager.