This American Culinary Federation-accredited program provides hands-on realistic training and follows the program guidelines prescribed by the American Culinary Federation Accrediting Commission. It is designed to provide learning experiences that offer students a solid background of practical training in various culinary disciplines directly related to the hospitality/food service industry. Students should learn fundamental, intermediate, and advanced food production skills, baking skills, garde manger, and mixology, in addition to food service management skills. This comprehensive training provides graduates with the fundamentals necessary to adapt to the culinary career path they choose to follow.