Students prepare food in a large commercial kitchen and manage the Culinary Arts Bistro and Dining Room. Instruction includes safety and sanitation, equipment and utensil usage, food production, customer relations, menu development and supervisory skills. Students learn how to prepare and present a wide variety of foods from appetizers to dessert, and provide Dining Room and Banquet Service.
Semi-skilled areas of employment upon graduation include Cook, Prep-Cook, Dietetic Aide, Baking Assistant. Upon further training (two year degree)Employment opportunities including Chef, Baker, Dining Room Manager, Catering Manager, Assistant Manager, Purchasing Agent, Food Service Supervisor. Upon further training (four year degree and over), employment opportunities include Executive Chef, Dietitian, Manager, and Pastry Chef
