Culinary Arts

Chef Assistant

This competency-based course provides entry-level and intermediate training to enable a graduate to qualify as a prep cook, institutional and restaurant cook, and other positions that require first-hand knowledge and experience in food service. Students are exposed to prep cooking, presentation, and storage in various food categories, with hands-on procedures and classroom theory.

Baking 1 & 2

This competency-based course contains entry-level training, enabling graduates to qualify for first year apprentice positions in the  commercial baking industry. Students are exposed to hands-on production procedures including scaling, mixing, make-up, baking, finishing, and merchandising of commercial baking products.