Professional Culinary Arts Program
Train in a real kitchen with hands-on instruction designed to build job-ready culinary skills. Our Professional Culinary Arts Program focuses on fundamentals, speed, consistency, sanitation, and modern techniques so you graduate with confidence, a portfolio, and practical experience.
Culinary Foundations I
This introductory course teaches essential kitchen skills including knife techniques, cooking methods, kitchen organization, and food safety. Fundamental culinary techniques while developing confidence working in a professional kitchen environment.
Fundamentals of Baking & Pastry
This course introduces the science and techniques behind baking and pastry production. Students learn how to prepare breads, pastries, and desserts while understanding ingredient functions, measurements, and consistency in professional baking.
Wine & Mixology Fundamentals
Students gain an introduction to wines, spirits, and cocktail preparation. The course covers beverage production, tasting techniques, responsible alcohol service, and how beverages pair with food in professional dining environments.
Purchasing, Cost Control & Menu Planning
Students learn how successful kitchens manage inventory, purchasing, and menu development. The course covers food cost control, supplier relationships, and how to design profitable menus for foodservice operations.
World Cuisine I
Students explore traditional dishes and cooking techniques from regions including Asia, Latin America, Europe, and the Middle East. The course focuses on authentic ingredients, cultural influences, and hands-on preparation of international recipes.
World Cuisine II
Building on World Cuisine I, this course focuses on the culinary traditions of the Americas with special emphasis on Mexican gastronomy. Students prepare regional dishes while studying the historical and cultural influences behind these cuisines.
Sanitation and Safety
This course focuses on food safety principles and sanitation practices required in professional kitchens. Students learn about foodborne illness prevention, proper food handling, and regulatory standards while preparing for the ServSafe Manager Certification exam
Culinary Externship
The externship provides real-world experience in a professional foodservice establishment. Students apply the techniques learned in the classroom while working alongside industry professionals in restaurants, hotels, or catering operations.
