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The 12-month program in the Art of Cooking trains the student in the basics of culinary art. The student learns speed, coordination, and teamwork. Graduates are prepared for entry-level positions as preparation cooks, line cooks, baking and pastry cook, banquet cook, breakfast cook, and shift leaders. The length of the program is four [4] eleven, [11] week quarters. |
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Andrea Larson
Ph.D., University of Hannover, Germany
Richard Rostron CHE
B.S., Arizona State University
Lucia Mawhinney
A.S., The Art Institute of Fort Lauderdale
Thomas Menchak
A.S., Culinary Institute of America
Peter Babcock CEPC, CHE
B.S., Lynn University; A.S., Culinary Institute of America
Klaus Friedenreich CMC, AAC, CHE
Certified Master Chef; Certified Hospitality Educator; Culinary College, Kassel, Germany
Sheila Getman CC, CHE
B.S., The Art Institute of Fort Lauderdale
Dennis Ortiz CEC, CHE, CCE
B.B.A., Iona College
Robert Sobkowski CHE
Certified Executive Pastry Chef, American Culinary Federation; A.S., New England Institute of Technology
Andrew Trousdale
Certificates, Carlett Park College of Technology, Union of Lancashire and Cheshire Institutes, Royal Institute of Public Health & Hygiene
Pamela Williams CHE
Certified Executive Chef, American Culinary Federation; A.S., Culinary Institute of America |
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» The type of creative career that is right for you
» The program that best matches your interests
» How to apply for admission
» About all your finance options
» The entry-level positions that exist in your field of study
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