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.