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- ASSOCIATE
- Culinary Arts
- The objective of this program is to prepare students to perform the tasks necessary for entry-level management in culinary applications for the food service industry. Building on the skills developed in the diploma program, students will develop professionalism through hands-on experience and personal interaction with chef instructors. Students will develop their own culinary techniques through extensive lab exposure for excellence in food production, creativity, marketing, cost analysis, sanitation and nutrition.
- DIPLOMA
- Culinary Essentials
- The objective of this program is to prepare students to perform the tasks necessary for the successful operation of the brigade, line operation, or baking/pastry bench in a foodservice-related industry. Students will be prepared for entry-level employment as: demi-chefs (assistants); commis (apprentices); chefs de partie (station chefs); line cooks; short-order cooks; or as institutional cooks. Students will be prepared to perform entry-level tasks as captains or headwaiters in front of the house operations. Students will also be prepared to perform entry-level tasks at the bakers's bench as a boulanger. Students will be prepared to assist with supply, inventory and waste control, as well as assist with customer service.
- CERTIFICATE
- Culinary Management
- Students will create, present, and critique modern foodservice meals using the school's simulated restaurant kitchen line and dining area. Students will apply the standards and techniques for fine table service in a full-service restaurant, the methods of delivering customer service, and the strategies for building a customer base. Working in teams, students will be responsible for all the management functions necessary for the meal that they serve, including menu design, ordering, sales, employee scheduling, event planning, and meal execution. Throughout the phase students will rotate through a variety of job functions, including line cook, server, dishwasher, chef, and general manager.
- Table Service Protocol
- Meal Planning for Various Industry Applications
- Building a Customer Base
- Menu and Recipe Development
- Concepts of Ordering, Pricing, and Storing Inventory
- Planning for Profit Collecting and Accounting for Funds
- Managing Personnel for Efficient Production