Our associates degree emphasizes fine dining food production skills combined with professional service training and food management techniques. In combination with additional study and experience, this degree can place graduates on a career ladder that could lead to positions such as restaurant manager, catering/banquet manager, sous chef and executive chef.

Students train in all aspects of culinary arts food service operations and management.  The program emphasizes preparation of food for healthy lifestyles and is designed to exceed the standards set by the American Culinary Federation and the National Restaurant Association’s Professional Management Development Program.

The program uses extensive hands-on training with detailed and progressive lab assignments along with real world training through the colleges culinary arts restaurant.