Culinary Arts

The Culinary Arts program prepares students for entry level work in the food service/hospitality industry as professional cooks, bakers, and service staff.  Students apply skills by operating a full service restaurant, a bakery, and a part time in-house catering service.  Professional food preparation, gourmet presentation, food service management, and safety skills are taught.  Students must master measuring skills along with reading comprehension of professional recipes.  Students learn to work in a team atmosphere and also acquire workplace skills such as dependability, safety, responsibility, leadership, and management skills.  Students explore pursuing a post secondary education in culinary arts.  Students who successfully complete the Culinary Arts Program are also prepared for entry level work placement in the Hotel and Restaurant fields.  Outcomes:  Competency Certificate, Skill Profile, and National Sanitation Serve Safe Certification.