Culinary Arts

Our program highlights competency-based training through progressive learning units. A large portion of the training will occur in our training kitchens, providing students with lots of “kitchen time” to allow their skill levels to grow. Utilizing a ‘hands-on’ food production approach, students will be working individually or in small groups. Additionally, “Core” Culinary academic skills are incorporated into the student’s training schedule. These additional skill classes will include Nutrition, Purchasing & Inventory, Restaurant management, menu, and other “core” classes.

Each unit of focus starts with the culinary basics class. Subsequent food production classes develop more advanced techniques and provide for more in-depth student evaluation.