The Commercial Foods and Culinary Arts program is a blend of:

  • Classroom/Lab Activities
  • Online Activities & Culinary Arts Skills (Garde-Manger)
  • Food Production
  • Basic Baking & Pastry
  • Nutrition
  • Hospitality/Supervision
  • Food Cost Controls
  • Sanitation (ServSafe)

Central to the program is hands-on learning in our state of the art kitchens, where students are directed in a wide range of food preparation from stocks, soups and sauces to baked goods and desserts.

General housekeeping and equipment operation skills necessary for success are also part of the curriculum.

Instructors: Paul Citrillo, Tawanna Mitchell (12th), Krysta Tamma (11th)