The Culinary Technology curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels,resorts, clubs, catering operations, contract food service, and healthcare facilities.

Course offerings emphasize practical application, a strong theoretical knowledge base, and professionalism. They provide the critical competencies to successfully meet industry demands. Courses also include sanitation, baking, food production, and hospitality etiquette.

Graduates should qualify for entry-level positions such as line cook, station chef, and assistant pastry chef. With experience, graduates may advance to positions such as sous-chef, or food service manager.