Culinary Arts
excellence in food service
Program Overview
Phase One
The first phase includes studies in food safety and sanitation, basic cutlery, baking fundamentals, nutritional cuisine, cooking principles, and buffet service.
Phase Two
Phase two broadens skills in cake decorating, garnishes, pies, tarts, pastries, menu planning, and efficiency management.
Phase Three
Phase three covers advanced skills and management in the areas of purchasing, staff scheduling, vegetarian cuisine, banquets, and professional baking.
Phase Four
This optional phase is for those wishing to stay through the summer to serve in the kitchen, thereby honing the skills already learned while taking part in more advanced culinary experiences. This last phase builds on the first nine months and gives special attention to areas such as catering and cake baking. By taking part in this last phase, students who stay on will have the opportunity to earn a $1,500 rebate on their tuition payment from the first 9 months. (See cost breakdown for details.)
Instructors and Certification
The entire training is done under the instruction of Certified Chef, Harold E. Grose, CEC, CCE. Upon graduation from the Culinary Arts Education course, students are equipped to pursue culinary certification.
Length of Course
- Phases 1–3: nine months
- Phase 4: three months
