Duration
2 years
Intakes
Study mode
Full-time
Other costs
Other costs apply

About this course

Culinary Arts uses the teaching philosophy of the American Culinary Federation, the Academy of Chefs, and the National Restaurant Association Education Foundation.  Students work in a commercial kitchen/laboratory and dining room as they learn from a broad spectrum of courses:  the preparation of basic and specialized foods, catering and special event planning, international cuisine, baking and pastry arts, nutrition, sanitation, management techniques and functions, cost control, purchasing and culinary fundamentals.