The Culinary Arts concentration provides a solid foundation in the methods and science of cooking through exposure to classical andAmerican 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 culinary instructor in a commercial kitchen. All students must wear appropriate uniforms for all lab classes. HRT 1213 and 1114 are prerequisites to culinary lab classes.
Students successfully completing the program may receive a certificate for the National Restaurant Association ManageFirst Nutrition course. Students will graduate with the ServSafe Food Protection Manager Certification.