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Program Description

Culinary Arts/Hospitality program prepares students for employment in the fastest growing industry in the nation. Students will learn the basics of food preparation with a focus on nutrition, proper cooking techniques, safety and sanitation and cutlery skills. Technical knowledge is concentrated on “classical French cuisine”. Hot and Cold food competitions and monthly buffets increase students’ comfort level with commercial kitchen equipment while improving teamwork and employability skills. This is a two-year program that keeps pace with the changing trends of the industry. Instructors stay abreast of the ever-changing cuisines and the program is paced to the individual. Students are encouraged to experiment on their own in the kitchen. College bound students receive a head start through this program by earning college credits through articulation with Baker College, Mott Community College and Ferris State University. They will also have an opportunity to get national certification in sanitation, which will carry over as credit to all culinary colleges. Culinary Arts/Hospitality program training leads students to employment as an entrepreneur, corporate or restaurant chef, caterer, and many other career opportunities.

Related Professions

• Owner • Chef • Sous Chef • Caterer • Line Cook • Baker  

Possible Certifications

• NRA ServSafe Certification