Degree Programs
Associate Degree in Culinary Arts
Our flagship 2-year program covers everything from basic knife skills to advanced cuisine preparation. Students gain hands-on experience in our professional kitchens and complete an externship at a partner restaurant.
Duration: 4 semesters | Credits: 64 | Tuition: $18,500/year
Associate Degree in Pastry & Baking Arts
Specialize in the art of pastry, bread-making, chocolate work, and cake decorating. This program prepares graduates for careers in bakeries, hotels, and specialty dessert establishments.
Duration: 4 semesters | Credits: 64 | Tuition: $18,500/year
Associate Degree in Hospitality Management
Combine culinary knowledge with business skills. Learn restaurant management, food service operations, event planning, and hospitality industry best practices.
Duration: 4 semesters | Credits: 64 | Tuition: $17,000/year
Certificate Programs
Professional Culinary Certificate
An intensive 9-month program focusing on essential cooking techniques, food safety, and kitchen management. Perfect for career changers or those wanting to enter the culinary field quickly.
Duration: 9 months | Credits: 32 | Tuition: $12,000
Artisan Bread & Pastry Certificate
Master the art of bread-making and basic pastry techniques. Covers sourdough, enriched doughs, laminated pastries, and classic desserts.
Duration: 6 months | Credits: 24 | Tuition: $9,500
Food & Wine Pairing Certificate
Develop expertise in wine, spirits, and beverage pairing. Learn sommelier skills and beverage management for restaurants and hospitality venues.
Duration: 4 months | Credits: 16 | Tuition: $6,500
Spring 2025 Course Schedule
| Course Code | Course Name | Credits | Schedule | Instructor |
|---|---|---|---|---|
| CUL 101 | Introduction to Culinary Arts | 4 | MWF 9:00-11:00 | Chef Johnson |
| CUL 105 | Knife Skills & Safety | 2 | TTh 8:00-10:00 | Chef Martinez |
| CUL 201 | Sauces & Stocks | 3 | MWF 1:00-3:00 | Chef Dubois |
| CUL 210 | International Cuisines | 4 | TTh 1:00-4:00 | Chef Yamamoto |
| PAS 101 | Fundamentals of Baking | 4 | MWF 7:00-10:00 | Chef Laurent |
| PAS 205 | Chocolate & Confections | 3 | TTh 10:00-1:00 | Chef Anderson |
| HOS 101 | Hospitality Industry Overview | 3 | MW 6:00-8:00 PM | Prof. Williams |
| HOS 220 | Restaurant Management | 3 | TTh 6:00-8:00 PM | Prof. Garcia |
| FBV 101 | Wine Fundamentals | 2 | Sat 10:00-2:00 | Sommelier Park |
| CUL 290 | Culinary Externship | 6 | TBA | Staff |