Culinary Arts uses the teaching philosophy of the American Culinary Federation, the Academy of Chefs, and the National Restaurant Association Education Foundation. Students work in a commercial kitchen/laboratory and dining room as they learn from a broad spectrum of courses: the preparation of basic and specialized foods, catering and special event planning, international cuisine, baking and pastry arts, nutrition, sanitation, management techniques and functions, cost control, purchasing and culinary fundamentals.
This program has many options for those seeding entry-level jobs in the Culinary and food service field and for those wishing to enhance their skills to prepare for advancement. Students find career opportunities in Restaurant Management, Health Care Facilities, Catering, State Park Resorts, School Cafeterias, just to name a few.
There are no special admissions requirements for this program.
This program can be completed in two years.
Peggy Bradley, Program Coordinator