Culinary Arts

Program Overview

What You'll Learn

In this program, you’ll develop foundational and advanced culinary skills through hands-on instruction and real-world practice.

You’ll learn how to:

• Practice Sanitation and Safety – Follow food safety regulations, proper sanitation procedures, and safe kitchen operations.

• Build Culinary Skills – Prepare a variety of foods using professional techniques, tools, and equipment.

• Apply Baking Techniques – Create breads, desserts, and baked goods using industry-standard methods.

• Deliver Food and Beverage Service – Understand front-of-house operations, service styles, and customer experience.

• Understand Nutrition – Learn basic nutrition principles and how they apply to menu planning and food preparation.

Career Opportunities

Once you graduate you will be prepared for entry-level and advancement opportunities in restaurants, bakeries, hotels, catering companies, and institutional food service settings.

Career paths may include:

• Head Chef – Lead kitchen operations, menu development, and staff supervision.
• Line Cook – Prepare and cook menu items in a professional kitchen setting.
• Pastry Chef – Specialize in desserts, breads, and baked goods.
• Sous Chef – Support the head chef by managing daily kitchen operations and staff.
• Kitchen Manager – Oversee food production, inventory, safety compliance, and team coordination.
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Take the First Step

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