The culinary arts diploma includes basic and more advanced courses to help prepare students for entry into the culinary field or to advance in their current food service positions.
Courses address both the art and the science of food preparation. Students learn basic sanitation, cooking and baking principles, and garnishing and presentation skills. Modern supervision techniques are also studied and practiced. The majority of class time is devoted to actual hands-on kitchen skill development.
Course credits are transferable to the Culinary Arts associate degree program.