This two-year program is designed for students seeking a career as a chef in a food service environment.  The curriculum incorporates instruction in extensive kitchen skills, food preparation and presentation.  In addition, students gain a total knowledge of the duties and responsibilities of a chef, including purchasing, pricing menus, supervising employees, designing nutritious meals, and maintaining a safe and sanitary workplace.

Click on the 'CAO' link under 'Department Programs' for a list of the Culinary Arts degree requirements.