Program Overview:The culinary arts program provides students with training to obtain the skills necessary to pursue a career in food preparation or production. We provide students with a variety of tasks that require working directly with food preparation and those that involve working directly with guest and customers.
Instructors:Chef Matthew Bettencourt
Contact Instructor: firstname.lastname@example.org
Contact Instructor: email@example.com
Contact Instructor: firstname.lastname@example.org
Skills & Skill Areas:OSHA Certification
Safetey & Sanitation
Cold Food Items
Food Service Management
Food Nutrition & Nutrition Labels
Day to Day Operations
Product Ordering & Quality Assurance
Students will become familiar with the basics of food preparation, safety & hygiene. This will include food preparation, baking, dining room service and cleanup. Note: Students will be required to have a uniform as determined by the instructor.
Students will be exposed to dinner service in both the front and back of the house. They will practice different cooking techniques, practice safety, receiving, and storing procedures. Students will rotate dining room stations as well as being trained on the point of sale system. In the bakery students will produce various types of breads, desserts, and pastries.
These courses are designed to train students in a sequence of activities for kitchen and bakery laboratory and dining room experiences, including menu planning, ordering, and inventory control as well as baking fundamentals including pastries, breads and special occasion cakes. Note: Students will be required to have a uniform as determined by the instructor.
Bachelors Degree Candidate
Research & Development
Industry Links:For more information on the career outlook for the Culinary Arts industry visit: