The Culinary Arts concentration provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international cuisine, as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of the Culinary Arts program is hands-on lab instruction by a chef instructor in a commercial kitchen. All students must wear appropriate uniforms for all lab classes. Students successfully completing the program will receive certificates. ManageFirst courses when completed along with certification exams will qualify the student to receive a ManageFirst Certification from the National Restaurant Association Educational Foundation.