Cooking Eggs

Students entering the Culinary Arts program or certificate should possess the following:

  • An interest in food preparation

  • Ability to adhere to stringent guidelines in food safety

  • Commitment to quality customer service

The program is designed to provide the student with the knowledge and skills required for supervisory level work as a culinary professional.  Graduates of the program will have completed training in advanced cooking, baking and pantry methods, learning techniques in the production of hot and cold foods as well as butchery.

Curriculum will integrate sustainable agriculture experiential learning with state of the art culinary education while incorporating traditional indigenous foods. Curriculum is focused on healthy eating, stewardship of natural resources, the importance of responsible harvest, fostering a deeper understanding of ecological concerns, and what we can do to support those environments through sustainability practices in an ever changing climate. 

Upon successful graduation of the Culinary Arts degree students will:

  1. To produce a wide variety of classical and contemporary dishes in the professional kitchen environment.

  2. Use classic and contemporary cooking and baking techniques representing a variety of global cuisines.

  3. Develop a professional portfolio representing the student’s culinary skills and work experience.

  4. Perform basic business management techniques that relate to food and beverage operations.

  5. Apply practices of sustainability as it applies to the sourcing and production of food and beverage.

  6. Demonstrate the proficiency required to be certified as a Certified Sous Chef through the American Culinary Federation.