Course work emphasizes practical application, a strong theoretical knowledge base and professionalism, providing the critical competencies to meet industry demands. Courses also include sanitation, food/beverage service and control, baking, garde manger, American/international cuisines and hospitality supervision.

Graduates should qualify for entry-level positions such as line cook, station chef and assistant pastry chef. American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef or food service manager.