The culinary arts non-apprenticeship program is one of the majors comprising the college’s School of Culinary Arts/Hospitality. This curriculum is planned to meet the increasing employment needs of the 21st century for trained chefs and culinary experts. The program includes classroom and food laboratory experiences and requires students to complete an internship. This option accommodates both part- and full-time students and is available in two-year and 16-month programs. Students are expected to be well-groomed in compliance with standards of sanitation. Students will be required to provide medical proof of good physical health. Uniforms and program tool kit are required for all lab classes. Business attire may be required for some class assignments.
Although the non-apprenticeship program accommodates part-time students, full-time students may complete the program in two years.
The program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).