The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including fine dining full-service restaurants, hotels, resorts, clubs and cruise lines.

Coursework includes hands-on culinary fundamentals, professionalism and provides the critical competencies to successfully meet industry demands. Courses also include sanitation, menu planning, baking, Garde Manger, advanced culinary arts, and hospitality supervision.