Culinary Arts

The Culinary Arts program gives students real-life experience working in the food service industry in a functioning restaurant environment. Students learn a variety of skills, including preparation of soups, sauces, and stocks, meat fabrication, vegetable preparation, proper cooking methods, and the basics of baking. Additionally, students will learn to develop their management skills and become familiar with inventory controls, food costing, proper receiving techniques, and the flow of food and sanitation. Instructors will also teach different types of table service and catering event setup pertaining to the front of house.

The Culinary Department offers two separate certificates:

Line Cook certificate establishes effective skills training to organize, prepare, and present hot and cold foods.

Culinary Arts is for those who are interested in cooking, food preparation, and management and gives students real-life experience working the food service industry.

Supplies fee may be required. Must travel to Roosevelt to attend.