This program emphasizes “learning by doing” with special attention given to the practical side of professional food preparation. You are prepared for a career in restaurants, bakeries, food service departments of corporations and health-related institutions, as well as in the rapidly expanding fields of catering and “food to go.” Graduates of this program are fully prepared to fulfill many entry-level food service roles, including sous chef, garde manger, baker, pantry person, short-order cook and line cook.