Baking and Pastry Arts
This program prepares students to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments. Includes instruction in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service.
This program focuses on the general study of the cooking and related culinary arts, that may prepare students for a variety of jobs within the food service industry. Includes instruction in food preparation; cooking techniques; equipment operation and maintenance; sanitation and safety; communication skills; applicable regulations; and principles of food service management.
Hospitality Administration/ Management
This program prepares students to serve as general managers and directors of hospitality operations on a system-wide basis, including both travel arrangements and promotion and the provision of traveler facilities. Includes instruction in principles of operations in travel and tourism, hotel and lodging facilities, food services, and recreation facilities industries; hospitality marketing strategies; hospitality planning; management and coordination of franchise and unit operations; business management; accounting and financial management; hospitality transportation and logistics; and hospitality industry policies and regulations.