The Culinary Technology curriculum provides industry specific training that is required to assume positions as trained professionals in a variety of food service settings - including full service restaurants, hotels, resorts, clubs, contact food service and health care facilities. The Culinary Technology Curriculum is limited to a small number of students. Certification through The American Culinary Federation is available to graduates.
Course offerings emphasize practical applications, a strong theoretical knowledge base, professionalism and provide the critical competencies to successfully meet the demands of the industry. Courses also include sanitation, food & beverage services and control, baking, Garde Manger, American and International cuisines, food production and hospitality supervision.
Graduates should qualify for entry level positions; such as line cook, station chef and assistant pastry chef. Experienced graduates can advance to positions such as sous-chef, executive chef or food service management. Apprenticeships and internships are available to qualified students.
