Students prepare for an array of careers in the culinary industry. The curriculum offers a wide range of subject areas that include both lecture-based and lab-based courses. Fundamentals include courses in knife skills, culinary safety/sanitation and classic culinary techniques. In addition, the advanced, lab-based courses include various cooking applications such as a la carte, garde manger, baking, ice carving, and regional and international cuisines with an emphasis on modern trends and techniques in the culinary industry. Graduates leave prepared for the wide-ranging culinary and hospitality industries.