Nothing brings people together like food. Learn to make and serve the best from expert chefs in our state-of-the-art culinary labs.
If you like the heat, hop into one of our kitchens! Our Culinary Arts program offers you the chance to learn professional-level cooking, baking and food preparation from the very best. The culinary labs are the classrooms, with the latest in culinary technology simulating what work is really like in professional kitchens. With both daytime and evening sessions, chefs take students through culinary journeys of any kind, from how to sear the perfect steak, to how to bake the sweetest pastry and even how to make mayonnaise and mustard from scratch. There's also the opportunity to step out of the classroom and into a real-world setting at District 21, the on-campus restaurant that serves up four-course meals to paying customers every week.
Hotels, restaurants, country clubs, catering, retail food service establishments
The evening Culinarian major will prepare graduates for immediate work in the growing and fast-paced hospitality and food service industry. The accelerated program will teach you industry-standard fundamental cooking competencies and give you an opportunity to develop those skills in the student-led District 21 restaurant. After graduating, you can expect employment in a job setting that varies from hotels, restaurants, cafes, tourism, country clubs, healthcare, catering, and private chef work, just to name a few. You can expect to stand for long periods of time, work around hot equipment, and may have early morning or late evening work hours. Food service professionals need to maintain sanitary and clean work areas, manage workflow, meet deadlines, multitask, maintain composure under pressure, work effectively with co-workers, and ultimately assume a leadership role within a hospitality and food service operation.
*One certification paid by Francis Tuttle. Additional, optional certifications are available at student expense.
Financial Aid is available for those who qualify.
Work in culinary arts is fast-paced both mentally and physically. It involves standing for long periods of time, working around hot equipment and early morning or late evening work hours. Professionals need to manage projects and tasks and meet deadlines, multi-task, maintain composure under pressure, work effectively with co-workers and ultimately assume a leadership role within a restaurant.
*One certification paid by Francis Tuttle. Additional, optional certifications are available at student expense.
Students will take two of the four courses listed.
Work in culinary arts is fast-paced both mentally and physically. It involves standing for long periods of time, working around hot equipment and early morning or late evening work hours. Professionals need to manage projects and tasks and meet deadlines, multi-task, maintain composure under pressure, work effectively with co-workers and ultimately assume a leadership role within a restaurant.
*One certification paid by Francis Tuttle. Additional, optional certifications are available at student expense.
Students will take the two courses they did not complete in Culinary I
