The Culinary Arts Program equips students with a broad range of culinary theory and practical experience. You will receive hands-on education in dining room management, foodservice production and sanitation while developing professionalism and proficiency in meat cutting, nutrition, and baking and pastry. You will also develop a command of classic, contemporary and international cuisines. During your externship in a real-world culinary setting, you will hone your skills and build your network of professional contacts.

In addition to food preparation, students learn kitchen management and sanitation skills, including foodservice supervision, storeroom procedures and inventory control, and dining room operations. Following the completion of the academic portion of their training, each student participates in an externship at a restaurant or other facility.

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