Culinary Arts
Culinary Arts requires taste and creativity as well as mastery of technique. Students will study both theory and practical kitchen applications of quality food preparation. Students receive instruction and hands-on experience in knife skills, breakfast foods, soups, sauces, vegetables, meat, poultry, seafood, grains, legumes, fruits, proper sanitation, yeast breads, quick breads, desserts, cakes, and pastries.
CREDIT CERTIFICATE PROGRAMS
*These programs offer academic credit, which means that the courses taken as part of the certificate program can be applied toward a degree program.
NOT-FOR-CREDIT PROGRAMS
*Short-term not-for-credit programs are ideal for individuals seeking to gain practical skills and knowledge for immediate application in the job market. They can be a quicker route to workforce entry or advancement.