The Culinary Arts Program prepares students for a future in the food service industry. Students learn entry-level culinary skills as well as cooking and baking techniques in a professional kitchen environment.
First year students focus on:
• Sanitation & Personal Hygiene
• Kitchen Safety • Knife Skills • Standardizing & Converting Recipes • Basic Butchery • Mother Sauces • Proper Food Storage • Basic Cooking Methods Working as a Team
Second year students focus on:
• Secondary Sauces • Advanced Butchery • Cost & Portion Control
Advanced Baking and Cooking Methods • International and Regional Cuisine
Second year students also have the opportunity to earn their ServSafe Manager certification.