The mission of the Culinary Arts program is to provide quality education to students who wish to pursue a career of excellence in culinary and hospitality occupations. The program is designed to meet the current and future needs of the food service industry in which the demand for employment is high, an industry which accounts to over 9 million jobs annually in the United States. Students enrolled in the Culinary Arts program receive "hands-on" practical lab training paired with traditional academic culinary courses that are aligned with industry needs. The program provides a traditional academic culinary courses that are aligned with industry needs. The program provides a broad base of education in the culinary field.

1. Demonstrate safety and sanitation standards in accordance with USDA Food Code.
2. Apply the knowledge of cooking techniques/terminology and food products used in the food service industry.
3. Utilize proper measuring and weighing techniques to determine portion cost and control.
4. Use/operate food service tools and equipment safely and efficiently.
5. Calculate recipe conversion and food cost.
6. Identify grading, fabrication, and quality standards, as it pertains to meat, poultry, seafood, dairy, canned/frozen products, and produce.
7. Develop and practice effective oral/written communications.
8. Exhibit leadership skills in supervising kitchen personnel.
9. Utilize proper menu planning/merchandising and purchasing techniques.
10. Demonstrate efficiency in all production areas of the kitchen.

Graduates of the Culinary Arts program can gain immediate employment for a variety of positions in full-service restaurants, hotels, clubs, resorts, catering and institutional facilities.

The College is accredited by the Higher Learning Commission of the North Central Association of Colleges and Schools, (800) 621-7440, 30 North LaSalle Street, Suite 2400, Chicago, IL 60602-2504.