Hospitality & Tourism
This program is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation (ACFEF).
1200 hours (approximately 12 months full time)
For the individual who is looking to work in the hospitality industry, our program is a comprehensive, practical, hands-on experience for volume food preparation. We immerse the future professional in many aspects of the commercial food industry. Students will be taught through hands-on experiences in setting-up banquets and food preparation, including meat and poultry fabrication, soups, stocks and sauces, hors d’oeuvres, smoking meats, charcuterie, along with baking and pastry basics; breads, creams, custards, cakes, pies and cookies.
We are a comprehensive, fast-paced classroom where all competencies help to prepare the serious individual for entry level employment in various commercial food service establishments. Our students learn the critical importance of food safety and sanitation through attaining their ServSafe Food Safety Manager Certification, as well as the basics of healthy cooking and nutrition and food service management through their program. This program is accredited by the American Culinary Federation Education Foundation (ACFEF).