“The Culinary Arts Program is built around a focused, hands-on, practical curriculum that systematically takes students through the essentials of a working kitchen. There’s no fluff here: the subjects and skills taught by our chef instructors are what restaurant owners and executive chefs want from their new staff members. Our aim is to help our students become immediately employable by giving them a solid grounding in the basics and many hours of hands-on practice.

Our Culinary Arts diploma program starts every 10 weeks.  The program can be completed in as little as 32 weeks.  24 weeks in the ktichens and classrooms and 360 hours in an on-the-job externship.

Our AAS in Culinary Arts-Classes start every 10 weeks.  the program can be completed in as little as 62 weeks.  24 weeks in the kitchens and classrooms, 360 hours in an on-the-job externship and 30 weeks in Business and General Education courses.

The Baking & Pastry Certificate program is designed to prepare the graduate for an entry-level position in a variety of food service industry work settings. The program emphasizes safety, sanitation, the understanding of weights and measures, ingredients, baking methods, and the development of basic skills. Students learn through a combination of lecture, demonstration and extensive practice in kitchen labs. They also will gain valuable practical experience producing breads and desserts for the school’s open-to-the-public restaurant.  This Certificate program starts every 16 weeks.