September 14, 2020
August 31, 2021

Culinary is a 600-hour program that gives introductory training to help prepare students for a career in foodservice operations. This course is broken into 17 different modules that will help to develop skills in sanitation practices, cooking, baking, customer service, and restaurant management. Through hands-on training, students gain experience in our state-of-the-art training facility and through a wide variety of project-based learning activities and externship opportunities.


  • Sanitation and Safety ServSafe Credential
  • Introduction to Culinary Arts
  • Product Selection and Purchasing
  • Math for Culinary Arts
  • Nutrition for Food Service
  • Food Preparation I
  • Beginning Baking
  • Dining Room Service
  • Food Preparation II
  • Meat Seafood Poultry
  • Garde Manger
  • Technology in the Workplace
  • Customer and Public Relations
  • Catering and Menu Management
  • Supervisory Management
  • International Cuisine
  • Culinary Work-Based Practicum

For modules that can be taken separately as a part-time class visit:  

Course Tuition – $8,500.00

Tuition cost for Culinary includes classroom materials, books, and exam preparation study guides and examinations application fees. Examinations include Managefirst, Serve Safe

  • Students may have the opportunity to gain additional credentials at their own expense.
  • Entry dates, program cost, and individual module cost subject to change without notice.

Program Manager
Carrie Prince
Culinary Manager
PH: 419.998.2945PH: 419.998.2945
FAX: 419.998.2994