Culinary Arts

The Culinary Arts Program is designed for students who wish to pursue post-secondary education in culinary arts and/or enter the hospitality industry at an entry-level position or greater.

Students in the Culinary Arts Program learn food preparation, food/cost ratio formulations, menu planning, inventory control, commercial equipment, basic cooking and pastry skills, restaurant management, and safety and sanitation instruction. Sophomore culinary students prepare lunches on a daily basis for approximately 60 faculty and staff, putting their newly learned skills into immediate practice. On occasion, all of the culinary students use their skills by providing in-house catering.


  • ManageFirst Nutrition
  • ServSafe - which was developed by the National Restaurant Association’s Educational Foundation.
  • All sophomores will be Occupational Safety and Health Administration (OSHA) 10 certified