The core curriculum of the Culinary Arts Program is the hands-on teaching of cooking techniques, baking skills, and restaurant service. Each part is supported by theoretical knowledge presented in the textbook and other written materials.
The program will expose students to different cuisines from around the world and will use equipment found in both large and small-scale restaurants. Safety& Sanitation are emphasized, particularly personal hygiene and proper food-handling. Knife skills and proper use of tools and equipment are developed throughout the program. Culinary terminology, ingredient identification and usage, palate development, weighing and measuring,restaurant management and customer relations are will be highlighted because they are essential to success in the industry.
Finally, students must complete the industry standard ServSafe exam as well as the NOCTI test.