Students

Students are taught by chefs who have several years of experience in the restaurant industry. They begin by studying Kitchen Safety & Sanitation and progress through Recipes, Weights and Measures; Flavor and Nutrition; Knife Skills, Vegetable and Meat Fabrication; Stocks, Broths, Soups and Sauces; Cooking Methods, Techniques and Terms; International Cuisines. Students also learn through, internships, catering events, running a lunch cafe, and field trips to produce markets and restaurants.

Advanced sequence of study to prepare students for post-secondary work and informed selection of majors. This cutting-edge national pilot program of curriculum, instruction, and mentoring was designed in collaboration with our national college partners.