Overview
Ask any culinary student on school what they love about this program and they'll say the opportunity to learn from chef instructors who are professionals in the industry. They will also tell you that they are grateful to have hands-on, personable instruction from the very first day of classes. In the *Culinary Management bachelor's degree program, *Culinary Arts associate's degree program, Baking & Pastry associate's degree program, or Art of Cooking diploma program, you'll “sink your teeth” into a comprehensive curriculum, that encourages artistic creativity and emphasizes essential skills needed for a culinary career.
The kitchen is your classroom where you'll learn knife skills, kitchen procedures, sanitation and safety, beverage identification, cost control and purchasing, dining room operations, nutrition, and much more. Then on to specialty areas such as baking and pastry, garde manger, international and American regional cuisine. You'll spend time cooking in our Chef's Palette Café and Grill restaurant, a favorite on the 17th Street Causeway.
Internships and employment options may be found in restaurants and resorts, on private yachts, or as a personal chef. Whether this is your first career choice or a decision to change your profession, taste success after graduation as you'll be prepared to seek entry-level positions in the exciting and demanding profession of the culinary arts.
Accreditation
*The Associate of Science in Culinary Arts degree is accredited by the Accrediting Commission of The American Culinary Federation.
*The Bachelor of Science in Culinary Management degree is accredited by the Accrediting Commission of The American Culinary Federation.
photos by Elif Yöney
