The Culinary Arts program gives students real-life experience working in the foodservice industry in a functioning restaurant environment. Students learn various skills, including preparation of soups, sauces, and stocks; meat fabrication; vegetable preparation; proper cooking methods; and the basics of baking. Additionally, students will learn to develop their management skills and become familiar with inventory controls, food costing, proper receiving techniques, and the flow of food and sanitation. Instructors will also teach different types of table service, and catering event set up pertaining to the front-of-house.
Graduates of the Culinary Arts program are prepared to seek employment as hospitality professionals with a strong emphasis on back-of-house operations and the ability to manage front-of-house needs. All graduates will hold certification in sanitation from the National Restaurant Association and may be qualified for positions as chefs, sous chefs, chef de cuisine, kitchen managers, restaurant managers, and chef de partie.