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Professional Culinary Arts & Hospitality


This program prepares the student for employment and advanced study in hospitality or the food service industry.

Program Content

  • Basic principles of nutrition
  • Advanced food preparatory skills
  • Sanitary work procedures
  • Basic culinary knowledge
  • Preparation of breads, pastries, soups, sauces, salads, and entrees

Industry Certification

ServSafe logo

Serve Safe Certification

  • Food Preparation
  • Cook – Restaurant
  • Chef/Head Cook
  • Food Service Management

Length of Program

  • 1200 Hours

Cost Sheet

Program Info Sheet

Employers of Graduates / Program Advisory Committee Members
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