The Culinary Arts Program is based on American Culinary Federation (ACF) competencies and prepares students for careers in commercial cooking, dining room service and kitchen supervision.
Advisor / Program Contacts
Upon completion of this program, successful students will have demonstrated the ability to apply their skills and knowledge in the following ways:
- Students will possess all needed skills and knowledge to work in the culinary field at the level of sous chef.
- Students will possess business skills and human relations skills needed to supervise employees in a working food service operation.