This program prepares students for careers in culinary arts, food service management, catering, institutional food service, and as chefs. With an emphasis on hands-on experience, students will learn the art of classical French techniques mixed with modern trends.
Learn basic and specialized food preparation, baking and pastry arts, and culinary fundamentals including but not limited to research, design, and preparation of dishes and menus. Gain further knowledge in nutrition, sanitation, management techniques and functions, cost control, and purchasing. Emphasis is placed on culinary skills as well as soft skills such as professionalism, how to thrive in the industry, teamwork, communication, and critical thinking.
GRADUATES MAY PURSUE CAREERS IN:
- Restaurant Dining (Chef)
- Food Service Management
- Institutional Food Service