(Actual class schedule may vary)

Year One

• Cooking Theory, Food Science and Nutrition
• Inventory Management
• Cafeteria
• Sanitation and Food Safety
• Baking
• History, Flavor and Culture
• Communications I and II
• Introduction to Computers
• Knife Skills
• Professional Development
• Introduction to Meat Fabrication
• Cooking Prep Skills/ Catering
• À la Carte Cooking I: Lunch
• Table Service
• Introduction to Wines
• Health and Wellness
• Service Learning
• Internship I

Year Two

• À la Carte Cooking II
• Garde Manger
• Catering and Banquets
• Meat Fabrication with Charcuterie
• Introduction to Operations Management:Service Management and Lab
• Introduction to Business Management
• Meat Fabrication II
• Pastries, Confections and Plated Desserts
• À la Carte Fine Dining
• Taste and Flavor
• Taste and Flavor Wines
• Service Learning II
• Health and Wellness II
• Internship II
• Internship II

Downloadable culinary arts curriculum (PDF)