The Culinary Arts Professional program will teach students the concepts of the food service industry to prepare them to work as a professional chef, dessert specialist, catering manager, restaurant manager, or food and beverage manager. With extensive classroom and hands-on experience in our culinary lab learners will create pastry and baking goods, develop and hone their kitchen skills, create French and Classic Cuisine presentations, and participate in a 180-hour externship in a professional kitchen. Graduates will have gained the skills and confidence to begin their careers in the culinary and food service industry as professionals with skills, knowledge, and experience.