The Culinary Arts Program prepares students for careers as restaurant manager, hotel/motel assistant manager, front office manager, dining room manager, cafeteria production manager in a variety of areas such as hotel, restaurants, resorts, cruise lines, catering centers, and healthcare facilities.
Many colleges and universities will apply our courses toward a bachelor’s degree. Before graduation, students will complete a 180 hour externship under the supervision of qualified chefs and/or foodservice managers. Additionally, graduates are eligible for certification in several course areas by the American Hotel and Lodging Association and the National Restaurant Association.
Graduates of the program will be able to:
- Apply the necessary practical and theoretical skills to perform supervisory and training functions in the culinary industry.
- Identify and discuss current trends in the culinary industry and apply to business operations.
- Use current technologies for information as well as oral and written communication activities in the culinary industry. Perform safety and sanitation activities as outlined by the National Restaurant Association ServSafe® Program.
- Perform in a supervisory capacity and/or the position of a chef.
- Demonstrate ethical and professional practices.
Students must demonstrate Algebra I competency with a passing score on the College’s placement test or by completion of the appropriate course.