Our program highlights competency-based training through progressive learning units. A large portion of the training will take place in our training kitchens, providing students lots of “kitchen time” to allow their skill levels to grow. Utilizing a ‘hands-on’ food production approach, students will be working individually or in small groups. Additionally, “Core” Culinary academic skills are incorporated into the student’s training schedule. These additional skill classes will include Nutrition, Purchasing & Inventory, Restaurant management, menu, and other “core” classes.
Each unit of focus starts with the culinary basics class. Subsequent food production classes develop more advanced techniques and provide for more in-depth student evaluation.
In addition to the Culinary Arts Technology certificate, students can also prepare for and earn the following industry certification:
- ServSafe® Manager Certification
The program has a long-standing reputation for providing skilled, creative cooks and bakers for the hospitality industry. The demand for trained, qualified professionals far exceeds supply, and job prospects for graduates are excellent.
Our program is designed for more than securing employment. It is designed to give graduates the skills they need to advance into the kitchen, bakery, and even restaurant management. Cooking is creative and people-oriented, but it is also a business. You need experience in budgeting, purchasing, personnel management, and menu planning to be successful.
- Mathematics and reading skills are essential factors for achieving the best paying jobs. Basic computer skills are also required.
- Please be advised, in order to meet the required competencies, students in the Culinary Arts program must handle and prepare a wide variety of products including but not limited to seafood, nuts, spices, grains, vegetables, fowl, meats, dairy, and eggs. This program cannot provide an allergen-free environment. Those with any food allergies and/or food/cooking fume sensitivities should consider this carefully before applying.
- Jewelry allowed: plain band (wedding ring). No other rings or bracelets allowed. Earrings may be worn if they are studs or small hoops both with clasp backings. Gauges allowed. If jewelry becomes a distraction or sanitation issue, Instructor has the authority to have student remove said jewelry before entering or remaining in Lab or classroom areas.
- Basic computer skills are essential. Testing, grading, and most projects are done electronically.
- A laptop is required for testing needs. An iPad or Tablet will not work.
- Culinary Art’s supply fee includes professional knife set, uniforms, hand tools, and textbooks. Required items NOT included in this charge are black leather non-slip closed toe shoes, notebooks, and note taking supplies.
Physical requirements for hospitality occupations are to be able to lift and carry at least 50 pounds, be steady on feet for long periods of time, and work nights and early morning shifts.