Culinary Arts - Programs

The courses train each student in the principles applied to culinary arts. The goal is to prepare men and women for supervisory trainee positions, food production positions or culinary arts positions which require special skills and knowledge of food, business, and human relations. By learning the fundamental culinary principles basic to the food service industry and employing the techniques of food planning, preparation, and supervision in the lab classes, the students develop skills, confidence, and judgment.

To meet the demand for skilled bakers, the program incorporates 1,350 hours of hands-on production experience, of which approximately 80 percent is concentrated in bakery training. The classroom includes detailed instruction in methods, ingredients, measurements, controls, equipment, and merchandising. Breakfast, lunch, and dinner labs are scheduled.