The Culinary Arts Program prepares graduates to enter the fast paced and exciting culinary field as entry-level cooks, lead cooks or kitchen station supervisors. This degree emphasizes fine dining and food product skills combined with professional service training and food management techniques. Food production course emphasizes quality food preparation potential employers include fine dining establishments, hotels, resorts, institutional settings, catering kitchens, clubs and executive dining services. In combination with additional study and experience, this degree can place graduates on the career ladder that could lead to positions such as restaurant manager, catering/banquet manager, sous chef and executive chef. Students train in Culinary Arts food service operations and management. Emphasizes nutritional standards, preparation of food for healthy lifestyles and is designed to exceed the standards set by the American Culinary Federation and the National Restaurant Associations' Professional Management Development Program. Students may earn the ServSafe™ certificate, alcohol servers' permit, and Associate of Applied Technology Degree. Prepares graduates to enter the workforce in a fast-paced and exciting career as experienced cooks, lead cooks, or kitchen station supervisors in free-standing restaurants, hotels, resorts, institutional settings, catering kitchens, clubs, and executive dining services..