Culinary Arts

The Culinary Arts program builds on the skills learned in the Cook program, focusing on advanced cooking and baking techniques, kitchen design, and menu planning. Students also learn about the incorporation of wines and spirits in culinary arts.
Culinary Arts students work under the supervision of a kitchen manager and are responsible for preparing complex dishes, managing kitchen operations, and ensuring food quality and safety.
Tasks range from advanced cooking techniques to managing kitchen operations. Students must be able to solve problems creatively and work efficiently in a high-pressure environment.
Advanced cooking and baking techniques

Kitchen design and layout

Menu planning

Wine and spirits pairing

Teamwork

Creativity

Attention to detail
Graduates can pursue careers as:

Executive Chefs

Restaurant Managers

Pastry Chefs

Catering Managers
The program combines classroom instruction with practical training in a professional kitchen. Students gain hands-on experience by working in real kitchen environments, preparing advanced dishes, and managing kitchen operations.
Students must have successfully completed the Level 2 Cook program to enroll in Level 3/4 Culinary Arts.