Programs:

• Associate - Baking and Pastry Arts
  

  The objective of this program is to prepare students for entry-level management in baking and pastry culinary applications. Building on the skills developed in the diploma program, students will develop professionalism through hands-on experience and personal interaction with chef instructors. Students will develop their own baking and pastry techniques through extensive lab exposure with specialty pastries, plated desserts, and artisan breads.

• Associate - Culinary Arts
  

  The objective of this program is to prepare students for entry-level management in baking and pastry culinary applications. Building on the skills developed in the diploma program, students will develop professionalism through hands-on experience and personal interaction with chef instructors. Students will develop their own baking and pastry techniques through extensive lab exposure with specialty pastries, plated desserts, and artisan breads.

• Diploma - Culinary Essentials
  

  The objective of this program is to prepare students to perform the tasks necessary for the successful operation of the brigade, line operation, or baking/pastry bench in a foodservice-related industry. Students will be prepared for entry-level employment as: demi-chefs (assistants); commis (apprentices); chefs de partie (station chefs); line cooks; short-order cooks; or as institutional cooks. Students will be prepared to perform entry-level tasks as captains or headwaiters in front of the house operations. Students will also be prepared to perform entry-level tasks at the bakers's bench as a boulanger. Students will be prepared to assist with supply, inventory and waste control, as well as assist with customer service

  
  

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