A well rounded curriculum is offered allowing students to learn and experience many facets of the food service industry. In a fully equipped commercial kitchen, students are taught to prepare all types of foods--appetizers, soups and sauces, salads and dressings, breads, meats, seafood and desserts--in quantity. Classroom instruction includes training in sanitation and safety, care and operation of kitchen equipment, use of quantity recipes, table settings and proper methods of serving food.

Laboratory practice is obtained through experience in preparing and serving meals to staff, students and the community in the college's cafeteria. As it relates to current study, projects are accepted from the community offering students experience in catering banquets, buffets and receptions for large groups off site. Training may also include supervised field trips, guest speakers and observation and participation in the food service operations in school lunchrooms, restaurants and other food service facilities in the community. Cooperative education placements within the community offer on-the-job experience for students just before course completion.

Culinary Arts provides many opportunities for careers: baker, school cook, deli-bakery worker, hospital food service worker, restaurant cook, or kitchen supervisor. Employment possibilities are available in the following areas: restaurant food services, hotel and motel food services, institutional cafeterias, hospital and health care food services, deli-bakery operations, private restaurants and clubs.