Culinary Arts, Baking, and Pastry
As Julia Child once said, “No one is born a great cook; one learns by doing.” The Culinary Arts program can help you learn by doing while helping you sharpen your skills – no matter what your prior experience is.
The Culinary Arts program covers a wide curriculum of hands-on training to help you become the toast of the town – as a cook, pastry or restaurant chef, baker, or caterer. Our expert instructors will teach you culinary and baking concepts and techniques, nutrition, and theory. You will also learn about formulating multiple flavors, textures, and colors in preparing classic and modern sweet desserts, bread, pastry products, decorative showpieces, and special occasion cakes – those that are marketable and reflect industry trends.
Raise a glass today and get started with the Culinary Arts program!
The Commercial Bakery and Pastry Arts program is designed to teach baking and pastry techniques and fundamentals associated with that area of the culinary industry. Emphasis is on skills required for positions in commercial operations. Instruction includes principles for preparation, storage and serving bakery products, study of ingredients, preparation of classical and artisan breads, rich yeast doughs and edible centerpieces; decorative showpieces and special occasion cakes; basic business operation of a retail bakery.
The Culinary Arts Block Program is designed to train students who wish to become culinary industry professionals for diverse food service operations. The program focuses on the preparation of casual and upscale cuisine for a variety of services, including full-service, buffet, banquet, and a la carte. Students rotate through all areas of food preparation and apply their knowledge and skills during lunch and dinner service aimed at our contemporary continental on- campus restaurants.
The Culinary Fundamentals program is designed to equip students with basic skills in culinary arts. The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, breads and pastries.
Classes are offered in a variety of formats: in-person, online, hybrid, day, evening, full-time and part-time.
Most of our courses use low-cost textbooks or no cost material provided by your instructors. General education courses may have textbooks that cost more.