The Culinary Arts program is designed to provide a broad base of classical and contemporary cooking knowledge combined with hands-on experience, giving each student confidence in attained skills and preparing the student to move successfully into a career in food service and hospitality. The Culinary Arts program provides training in the safety and sanitation practices, culinary skills and knowledge necessary to become a culinary professional. Students receive hands-on experience in many aspects of the industry such as catering, short-order cooking, banquet, and fine dining. Instruction includes: practice of proper safety and sanitation; preparation of cold foods, fresh stocks, soups, sauces, meats, poultry, seafood, grains, fruits and vegetables according to classically prescribed techniques and methods; and proper use and understanding of formulas and recipes in the preparation of basic quick breads, yeast breads, cakes, pastries, and other baked goods.