Culinary Arts


The Culinary Arts Program prepares students for a future in the food service industry. Students begin by learning entry-level culinary skills and techniques for cooking and baking.

Students also develop a variety of skills that enable them to work in a real-world setting by managing the student-operated restaurant, “The Food Place”.

First year students focus on:

• Sanitation & Personal Hygiene

• Using Commercial Kitchen Tools & Equipment

• Kitchen Safety

• Standardizing & Converting Recipes

• Research Careers in the Food Industry

• Table Service

Second year students continue to master basic culinary skills along with:

• Menu Planning • Nutrition

• Cost & Portion Control

• Purchasing & Receiving Food Orders