If students like to turn their passion for cooking into a creative and rewarding career, they could be a great fit for the Culinary Specialist program. Grads will be prepared for employment in the food service industry through training and practical experience in food preparation, sanitation, nutrition, marketing, dining trends, catering, management and work ethics. Plus, grads will possess a working knowledge of culinary vocabulary, the ability to work as members of a team and the confidence to operate in a variety of fast-paced environments. The program includes National Restaurant Association Certifications as well as the CESIM Hospitality Simulation.

A graduate of this program will have the potential for employment in the following areas: • Sous Chef • Banquet Chef • Pastry Chef • Food Production Manager • Purchasing Manager • Institutional Food Service • Contract Food Service • Restaurant Owner or Manager • Personal Chef

Program Outcomes: • Apply principles of safety and sanitation in food service operations. • Apply basic principles of nutrition. • Demonstrate basic culinary skills. • Assist in food service management. • Plan menus. • Explore food service financial information.