Teachers:
Dennis Moyer and Pierre Wiegand, East Campus
Clarke Hammond and Bruce Squibb, West Campus

The Culinary Arts program is accredited by the American Culinary Federation and prepares students for the hospitality industry, one of the largest industries in America today.

Specialized learning units include theory and work experience in the major areas of cooking and baking. Experience is also gained in front-of-house skills including
waiting on tables and cashiering, care and use of kitchen equipment, nutrition, food purchasing, and sanitation in food handling in a commercial and institutional setting. Specific topics covered include performing steward duties; preparing baked goods; preparing breakfast items; preparing stocks, soups and sauces; preparing salads and dressings; preparing hot and cold sandwiches; preparing fruits, vegetables, farinaceous products and tubers; fabricating and cooking poultry, meat and fish; preparing specialty cold items, and performing supervisory/management skills.

Practical experience is a major part of the program through the operation and management of a complete restaurant and catering service housed within each
campus location. The restaurants are open to the public for lunch on select days of the week and provide aspiring young chefs invaluable experience in food preparation, customer service, and restaurant management. Graduates of this program are well prepared for either entry level opportunities in the food industry or for further training and/or education in a university program or at a culinary institute.

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