The culinary arts department is divided into two phases - chef training (including baking) and waiter/waitress training. The chef training emphasizes the basic principles of food service and bakery operation; including banquet service, buffets, fast food preparation, and institutional food service. The waiter/waitress program stresses proper customer service, table setting, reading and describing a menu, and cash register operation. Students will have the opportunity to achieve ServSafe (food handling) certification.
