Programs

Associate

• Culinary Arts - The objective of this program is to prepare students to perform the tasks necessary for entry-level management in culinary applications for the food service industry. Building on the skills developed in the diploma program, students will develop professionalism through hands-on experience and personal interaction with chef instructors. Students will develop their own culinary techniques through extensive lab exposure for excellence in food production, creativity, marketing, cost analysis, sanitation and nutrition.

Diploma

• Culinary Essentials - The objective of this program is to prepare students to perform the tasks necessary for the successful operation of the brigade, line operation, or baking/pastry bench in a foodservice-related industry. Students will be prepared for entry-level employment as: demi-chefs (assistants); commis (apprentices); chefs de partie (station chefs); line cooks; short-order cooks; or as institutional cooks. Students will be prepared to perform entry-level tasks as captains or headwaiters in front of the house operations. Students will also be prepared to perform entry-level tasks at the bakers's bench as a boulanger. Students will be prepared to assist with supply, inventory and waste control, as well as assist with customer service.