Students in our Culinary Arts program will receive detailed, personal instruction in subjects such as knife skills, appetizers, soups, sauces, vegetables, garde manger, charcuterie, entees, breads, pastries, and more. They'll learn about the physiology of taste and smell, how to properly butcher, fabricate, and handle meats, poultry, and fish, and gain an intimate knowledge of foods and ingredients indigenous to the regions of Asia, Europe, Africa, the Middle East, and the Americas.
Finally, a paid externship in a professional foodservice establishment will complete your preparation for a career in culinary arts.
In as little as eight months, you could be working in the field of your dreams.
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