Back to Program List

Students follow the new Foundations of the Restaurant Management & Culinary Arts curriculum, developed by industry and academic experts to learn how to be an industry professional through hands-on work under the direction of a mentor.

Students will receive instruction and participate in project-based experiences in the fundamentals of safe and sanitary food handling and operation of a commercial kitchen. Students will use a variety of cooking methods to produce entrees, salads, desserts and other dishes. Students will become familiar with the different phases involved in the operation of a restaurant, including kitchen management and dining area.

Career Path + Salary Ranges*

• Chef - $40,700
• Head Chef - $55,640
• Restaurant Manager - $68,860

*Data taken from the National Occupational Handbook