The Culinary Arts curriculum provides students with a broad range of study that enables them to be employed in a large variety of occupations within the food service and hospitality industry. Students learn quality food preparation, service techniques, organizational skills, and are exposed to all aspects of the industry.
A significant portion of the program is devoted to laboratory work where students spend time preparing standardized recipes for entrees, soups, garde manger/pantry items, meat, poultry, seafood, bakery and dessert items.
An emphasis is placed on classical cuisine and production of cuisine for formal dining rooms, as well as items for less formal establishments.
