Culinary Arts Specialist Program

The Culinary Arts Specialist program trains students to work as entry-level cooks in hotels and restaurants. They could also start their own business. Students acquire knowledge of hygiene and sanitation, nutrition and menu planning, basic professional cooking skills, international and Creole cuisine, poultry, meat and seafood cutting and preparation techniques, Garde manger, buffet preparation techniques, table service and protocol, preparation of breakfasts, and delicatessen, pastries, beverage service, and others. Laboratory experiences at the institution contribute to the process of developing skills in the areas of study. Kitchen management techniques and personnel supervision are studied. The practical experiences are carried out in real work scenarios.