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The Culinary Arts program begins with basic theory and techniques of food production and service. Building on these basics, the program then develops advanced culinary techniques as well as skills in menu planning, purchasing, cost control, and food service supervision through a combination of lecture, demonstration, and extensive hands-on experience. Graduates of the Culinary Arts program are qualified for advanced positions in food preparation and service in both commercial and institutional establishments, including full-service restaurants, hotels, supper and private clubs, colleges, hospitals, and delis.

Shared programs expand access to programs that are in high demand both by students and employers. It involves two or more colleges entering into a formal agreement, which identifies the program components that will be offered at the individual colleges. In some cases students may be asked to attend a college outside of their current district to fulfill the program requirements. For more information please contact one of the colleges listed above.