Students enrolled in the Culinary Arts Program are preparing for a career in the exciting and expanding foodservice industry. Hands-on experiences in all facets of food preparation is provided. Course work encompasses supervisory and managerial responsibilities such as sanitation, menu planning, management, cost control, purchasing, cooking, baking, and restaurant operations. There is emphasis on culinary techniques in all lab classes. Course work is demanding; physically and academically. Classes require stamina, an ability to work under pressure, and exceptional teamwork skills while providing excellent guest service in the campus restaurant, The Student Chef. Students may pursue an Associate of Arts Degree, Associate of Science Degree, or a Basic and Advanced Certificate.