Courses are offered at various times and days to meet student's busy schedules. The hospitality and culinary arts industry demand technical skills and a sophisticated understanding of the food industry itself. Serving and cooking is a dynamic profession that provides great challenges and rewards as well. Accreditation is a voluntary process which a program undertakes in order to be judged by professionals in the fields of hospitality and culinary arts. Program have to meet standards for curriculum, faculty, facilities, resources, support staff and organizational structure.
Objectives have to be realistic and obtainable and have to match with current industry demands.
Purchasing food and equipment, pricing menus, supervising employees, designing nutritional meals, and maintaining a sanitary workplace all weigh heavily in being successful in these professions. Find a program that incorporates all of these skills in its curriculum.