The Culinary Arts program is ideal for students planning a professional career in the culinary industry or considering a career change. During this three-month course, students gain a comprehensive understanding of cooking methods and techniques used in the French and Italian cuisines, and a deeper understanding of the hospitality industry and tourism standards, food hygiene, restaurant management, wines, beer production, and kitchen ecology. The course is hands-on, and students spend 80% of class time in the kitchen preparing a la carte dishes. At the end of the program, students can choose to intern in successful restaurants or hotels.

The culinary arts encompass more than just becoming a skilled cook. Food safety, nutrition and dietetics are equally crucial. In this course, you will learn how to create new dishes, keep the kitchen safe, run the kitchen effectively, and broaden your knowledge of various world cuisines and flavours while enhancing your life and the lives of those you cook for in the healthiest possible way. You will also learn about food allergen awareness.

The Certificate of Achievement in Advanced Culinary Arts (C in Advanced Culinary Arts) prepares students for employment in the hospitality industry. There are on-campus labs (cafeteria, coffee shop, Gourmet Dining Room, etc.) available for students to practice what they have gained in lecture/theory. The department mission contributes to the Mission of the College which includes “Success for all students as they earn a degree or certificate, prepare for transfer, or gain the occupational competence and academic skills needed to advance in their careers.” We provide skills that pay bills!

The Associate in Science in Advanced Culinary Arts (AS in Advanced Culinary Arts) prepares students for employment in the hospitality industry. There are on-campus labs (cafeteria, coffee shop, Gourmet Dining Room, etc.) available for students to practice what they have gained in lecture/theory. The department mission contributes to the Mission of the College which includes “Success for all students as they earn a degree or certificate, prepare for transfer, or gain the occupational competence and academic skills needed to advance in their careers.” We provide skills that pay bills!

The School of Culinary Arts and Hotel Management Program develops skills and competencies for positions in the hospitality industry. This unique program mirrors industry standards by providing training in a realistic work environment. Students have the option of selecting either hotel or restaurant/ culinary program tracks.

Our 3-year academic program - Gastronomy and Catering EUHT StPOL by EUHT StPOL - will allow you to be an expert in culinary arts and gastronomy. + Professional visits to hotels, restaurants, wineries, research centers, among others!

The School of Culinary Arts and Hotel Management Program develops skills and competencies for positions in the hospitality industry. This unique program mirrors industry standards by providing training in a realistic work environment. Students have the option of selecting either hotel or restaurant/ culinary program tracks. The School of Culinary Arts and Hotel Management Program provides students with measurable outcomes through training in the Cafeteria, Gourmet Dining Room, and Coffee Shop, and through Catering, Purchasing, and Receiving services, utilizing state-of-the-art equipment.

Join other students for a transformative experience and open your mind to the diverse career opportunities in hospitality, travel, entertainment, luxury brands, high tech and many more.

A Skills Competency Award in Personal Chef Training Program develops skills and competencies for positions in the hospitality industry. This unique program mirrors industry standards by providing training in a realistic work environment. Students have the option of selecting either hotel or restaurant/ culinary program tracks.

In Catering & Cooking become a caterer and learn essential cooking skills. This course provides an opportunity to interact with and learn from very successful, highly qualified, and experienced professionals and master chefs. It also allows you to enter a profession that will continue to prosper for as long as society demands food.

The Professional Pastry and Confections program is designed to give students a firm foundation and teach them the techniques needed to start working as a pastry chef. Small groups allow our teaching chefs to give students one-on-one attention and individual feedback. Students spend 80% of the class time in the practicum. The program covers bakery and confectionery products, sweet and savory pastries, as well as basic Italian and French pastries. In addition, students are introduced to wine pairing and restaurant management.

For the next generation of professionals who want to learn about pastry, confectionery, chocolate making and complete their chef's training or enter the world of sweet cuisine for the 21st century. Discover the sweet art of pastry and chocolate making in this introductory course that will lead you to explore the world of desserts for restaurants in an international environment.

The "Master of Pizza", available exclusively in Florence (Tuscany), is a 70-hour intensive course over two weeks, where participants master dough fermentation, topping selection, and professional baking techniques. Every step is hands-on, ensuring a real-world learning experience.

The "Master of Pasta", held in Florence (Tuscany) and Lecce (Puglia), is a 70-hour training program over two weeks, focusing on fresh pasta-making, from traditional regional recipes to modern techniques. Students work directly with high-quality ingredients, learning to create authentic Italian flavors under the guidance of expert chefs.

A Skills Competency Award (SCA) in Human Resource Hospitality Specialist is a focused training program that provides students with specific skills and competencies related to human resource management in the hospitality industry. This program is designed to equip individuals with the knowledge and abilities necessary to effectively manage the workforce within the context of hospitality operations.