The Culinary Arts and Food Services program will provide students with a strong foundation on which to build a successful career in the food service industry.
Students will be exposed to a variety of topics including but not limited to: Classical and Modern food preparation and cooking techniques, food and beverage management, foodservice operations, food science, menu planning and nutrition, international cuisine and culture and baking and pastry techniques.
Upon completion of this program, students will be trained for entry level positions in the culinary and food services industry as Line Cook, Prep Cook, Sous Chef, Chef ’s Assistant, and Pantry Cook as well as other employment opportunities in the Food Industry.
Students will be exposed to the core theory and practical application of the culinary arts and food services industry.
Students will be required to complete out-of-class assignments in each course, except externship.
The International Baking and Pastry program’s objective is to develop graduates who are “Industry Ready”; confident, competent and with a sense of urgency. Graduates are prepared to
enter the foodservice industry in a variety of entry level positions. The program’s educational approach to this objective includes the following: Provide students with the proper balance of theory and practical application of the baking and pastry arts.