Culinary Arts

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.