Culinary Arts students learn the principles and techniques of food preparation, handling, food service and restaurant management. The study of nutrition, sanitary codes, and inventory control are included in the competency-based curriculum. Bistro 489, a student-operated public restaurant opening in fall 2017, provides the students with the opportunity to gain firsthand experience in the areas of safety, food handling, food preparation, institutional cooking, short order cooking, computer skills, and customer service. In addition, culinary arts skills are reinforced through related studies in the classroom.
Upon graduation, job opportunities include: line cook, prep cook, short cook, chef, butcher, baker, host/hostess, pastry chef, caterer, dining room manager, and restaurant manager.
Graduates may seek employment in resorts, hotels, full-service restaurants, conference centers, function facilities.