The Culinary Arts Program prepares students for work in the restaurant management/hospitality industry. Students learn the skills of operating a full service restaurant, which includes front of the house management, line cook, prep cook, dishwasher, a full service commercial bakery, and a part-time catering service. Students are given many real-life work opportunities by participating with various banquets, luncheons, and events. Food preparation, knife skills, sanitation procedures, presentation, and food service management are taught as well.
Students learn to work in a teamwork atmosphere and are required to participate in all areas of the Culinary Arts program. They learn how to organize their work area and develop a clean-as-you-go approach to assigned tasks in the Culinary Arts kitchen. In addition, students learn extra skills such as how to carve pumpkins, make gingerbread houses, and prepare edible art with fruits and vegetables. Students explore and are encouraged to pursue post secondary education and work placement in the Culinary Arts and Hotel/Restaurant Management fields
Outcomes: Competency Certificate, Skill Profile, NOCTI Certificate, and National Sanitation ServSafe Certification.