CULINARY ARTS PROGRAM

The Culinary Arts curriculum provides students with a basic preparation to accept viable, entry-level employment in one of the many phases of the food services industry. The initial instruction is in kitchen safety, hygiene and sanitation, tools and equipment, measurements, and basic food preparation principles.

The program also includes hands-on instruction in baking, stocks, and sauces, soups, preparation of vegetables, meats, poultry, and seafood, garnishing and food presentation, and customer service.

These competencies, together with other related skills, enable our graduates to enter the work place with the abilities and attitudes to gain long-term employment and advancement within the industry.

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