Culinary Arts Technology
Culinary Arts provides a solid foundation in the methods and science of cooking through exposure to Classical, American, International cuisine and Garde Manger and Baking. The heart of the Culinary Arts technology program is hands-on lab instruction by a chef instructor in a commercial kitchen.

Hospitality, now a $460 billion industry is growing so quickly that it creates 300,000 new jobs each year and this creates enormous opportunity of advancement if you have the right skills and attitude.

By 2010, the industry will need 100,000 more managers each year, just to keep pace. This translates into great opportunities for you if you start learning the hospitality business today.

According to the U.S. Travel and Tourism Administration, tourism is now the world's largest industry with sales of $3.6 trillion dollars.

New research conducted by the National Restaurant Association shows significant increases in restaurant industry salaries. In addition to providing a wealth of available positions, the industry is paying its employees competitively.

View the course curriculum.


Instructor
Sally Porter
BS - Business Management; AAS - Culinary Arts