A student working in the kitchen for the commercial foods class

    This ACF accredited program offers students the opportunity to prepare for employment as pastry, restaurant, hotel and resort cooks, as well as basic management positions in the food service industry.  Through combination of classroom academics and hands-on culinary procedures, students will learn and demonstrate competencies in:  introduction to the hospitality and food service industry, garde-manger, food production, baking/pastry.  Central to the program is hands-on learning in our state-of-the-art kitchens, where students are directed in a wide range of food preparation from stocks, soups and sauces to baked goods and desserts.  General housekeeping and equipment operation skills necessary for success are also part of the curriculum.