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Designed for students seeking evening instruction, this program focuses on "learning by doing" in areas like food preparation, catering, skills development and quantity food production. A special externship helps you prepare for an exciting position in the culinary arts after graduation.
Courses emphasize "learning by doing" with special attention given to the practical side of commercial food preparation. Our graduates prepare for careers in restaurants, bakeries, food service departments of corporations and health related institutions, as well as in the rapidly expanding fields of catering and "take-out" prepackaged foods.
Our graduates are fully prepared to fulfill many entry-level, food service roles, including sous chef, garde manger, baker, pantry person, short-order cook and line cook. |
