In the Culinary Arts program, students will learn what it takes to become a culinary professional. Students learn the history of the trade and also recent trends. Students receive hands-on experience throughout the course in all areas of the kitchen. Expert instruction includes garde manger, sauces, fresh stocks and soups, charcuterie, meat fabrication, fruit and vegetable applications, basic through advanced dessert preparations, plate presentations, proper ingredient combinations and a variety of ethnic cuisines.

Students also learn the importance of safety and sanitation as it applies to daily operations. Students are involved in a full-time dining operation, as well as campus catering. This provides the student practical up-to-date skills and knowledge of the culinary industry. By completing the program in its entirety, the student has verifiable training as well as hands-on work experience to achieve a desired position in the field.

Our graduates have had successful employment opportunities with catering operations, hotels, fine dining restaurants, cruise lines, sports venues, chain restaurants, retirement communities, as well as becoming professional chefs and culinary consultants. Program content requires the application of basic math and reading skills.