Pros: Passionate professional Chef/Instructors, solid curriculum and equipment.
Cons: Discipline in the classroom and lab.
I have been in the Culinary Arts and Management (Associate Degree) program for two semesters. The Chef/Instructors are all well qualified and their passion for Culinary Arts and teaching is clearly apparent. The curriculum does provide a good foundation in culinary fundamentals and the graduate will be well prepared to enter the industry in any entry level position. With hard work and determination they will be able to quickly establish themselves and begin working up the ranks. The "extra's" are available for the asking. There is ample opportunity to come in before or after class hours and on off days to refine your skills either with the assistance...(read more)