In just 15 classes you will be able to explore the diversity of world gastronomy and improve your culinary techniques. You will learn to make dishes that you used to try in restaurants serving Arabic, Italian, Mexican or Spanish cuisine. Spice up your Saturdays! Topics to be covered: • Culinary History • Health and Safety • Hygiene and Sanitation • Weights and Measures • Basic Cutting Techniques • Sauces • Rice • Garnish • Cuisine: Caribbean, Arabic, Vegetarian, Spanish, Oriental, American, French, Mexican, and Italian

The Associate of Science degree in Culinary Arts combines a supervised foundation with professional courses in 'Garde Manager' (cold food preparation and handling), baking and pastry, culinary methods, and international cuisine.

The Culinary Arts Specialist program trains students to work as entry-level cooks in hotels and restaurants. They could also start their own business. Students acquire knowledge of hygiene and sanitation, nutrition and menu planning, basic professional cooking skills, international and Creole cuisine, poultry, meat and seafood cutting and preparation techniques, Garde manger, buffet preparation techniques, table service and protocol, preparation of breakfasts, and delicatessen, pastries, beverage service, and others. Laboratory experiences at the institution contribute to the process of developing skills in the areas of study. Kitchen management techniques and personnel supervision are studied. The practical experiences are carried out in real work scenarios.

The International Bakery and Pastry program trains students to obtain entry-level employment as bakers and / or pastry chefs in the hotel and service industry in commercial bakeries and pastry shops, hotels, restaurants, and/or in the establishment of their own deal. Students gain knowledge of hygiene and sanitation, nutrition, and menu planning. The curriculum includes theoretical and practical laboratory components and field experiences under the supervision of a master chef or pastry chef. Unique emphasis is given to safety standards and procedures and to the acquisition and handling of materials, utensils, and equipment of the trade, including adaptation and preparation of recipes, as well as making bread, European pastries, cakes, chocolates, and classic and modern styles of decoration with sugar.