COURSE CURRICULUM

The culinary program spans four quarters, offering a comprehensive curriculum that builds both foundational and advanced skills essential for a successful career in the food industry. In the first quarter, students focus on foundational culinary techniques and trade calculations, alongside sustainability and the dimensions of the hospitality industry. They also learn about employee health and workplace safety, which are critical components of professional kitchen environments. The second quarter delves into regional ingredients and fabrication techniques, providing a strong understanding of cultural and international cuisine. Nutrition and sustainable purchasing with cost control are also emphasized to prepare students for responsible and efficient kitchen management. Quarter three focuses on production and line cooking fundamentals, teaching students how to manage busy kitchen operations effectively. It also includes lessons on ferments, cultures, and preserves, adding depth to their culinary skill set. Menu development and design prepare students to create innovative and marketable food offerings. In the final quarter, students gain practical experience through A la Carte service training, learning front-of-house and kitchen coordination. Food and beverage operations are covered in detail, giving students insights into managing the entire dining experience. The program culminates with a practicum, allowing students to apply their knowledge and skills in a real-world setting, gaining invaluable hands-on experience that prepares them for entry-level positions in commercial and institutional food service industries.