The Culinary Arts and Restaurant Management program combines current hospitality industry curriculum with on the job training in a commercial setting open to the public. Students provide customer service, deal with production deadlines, and serve in actual job functions.
Students receive instruction in professional expectations, food and workplace safety, kitchen and dining room procedures, customer service, food production and baking techniques, event planning and service, technical report writing, applied mathematics, nutrition, marketing, and introduction to management and leadership.
