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Culinary Arts

The objective of this program is to prepare students to perform the tasks necessary for entry-level management in culinary applications for the food service industry. Building on the skills developed in the diploma program, students will develop professionalism. Students will develop their own culinary techniques through extensive lab exposure for excellence in food production, creativity, marketing, cost analysis, sanitation and nutrition as well as assisting with customer service.
This program consists of 90 weeks, 130 quarter credit hours of cookery theory and associated lab work and 14 quarter credit hours of applied general education for the culinary arts, totaling 144 quarter credit hours. Instruction is designed for entry every 10 weeks.
During the student’s first phase, he/she will be required to complete an NRA Food Safety and Sanitation course and will be required to take the certifying examination. The student will also be required to receive the first in a series of two Hepatitis A Inoculations.

Culinary Arts: L'Ecole Culinaire

Culinary Arts - L'Ecole Culinaire