Culinary

Students begin the program studying safety and sanitation and often are certified with Safe Staff, which gives them a foot into restaurants. As they continue to stay in the program, they learn all the cooking techniques, catering opportunities, weekly preparation of faculty and staff lunches, and how to operate tools found in the commercial kitchen.

Students who continue through three years in the program have the opportunity to become ServSafe certified, which is nationally recognized throughout the country and also allows them college credit in private schools.