The program is committed to providing quality education and training to emerging culinarians in support of the ever-changing food service industry.
To prepare students for employment in the hospitality industry as a culinarian, baker, or food service manager-trainee.
To enable students to complete competencies in food production, service, sanitation and safety, baking, nutrition, management, purchasing, culinary arts technology, menu planning, beverage management and Garde Manger.
To provide work experience at a relevant work site.
To prepare students to efficiently operate a variety of commercial food production and baking equipment.
To familiarize students with various aspects of the food service industry in Stockton, and surrounding counties.
To introduce students to the varied viewpoints and perspectives of experienced community professionals in food service and related industries.