The Culinary Arts program trains students in all phases of the food service industry. Students receive the foundational knowledge and skills needed to enter a career in food services. While operating a restaurant open to the public, students receive 1,775 hours of back-of house and front-of-house on-the-job experiential learning. They employ critical thinking skills independently and in teams to solve problems and make decisions. Leadership and teamwork skills are developed in collaborating with others to accomplish common goals and objectives. Students know and understand the importance of employability skills before entering the workforce.