• Culinary Arts


    Course Description

    Skills taught in this program include commercial food preparation and restaurant operations. Students are taught about menu planning, purchasing, proper food storage, dining room/customer service, cooking & baking, and food safety and sanitation.  Students gain knowledge and real life experience by running The Executive Grille, located within the school and open to the public two to three days a week.
    Students have the opportunity to acquire PIC, ProStart and ServSafe certifications.
    Instructors:  Chef Michael Szalkowski, Chef Saidah Farrell