Culinary Arts, Hospitality & Tourism
Instructor - Lesley Gauthier
Classroom aids - Samantha Ansell and Christine Shiroda
This is a lab-based course that provides the training necessary for employment in the culinary-focused areas of food production, management, and guest services. Students also earn industry recognized certification. Career Options • Line Cook, Host, Cashier • Caterer • Sous Chef • Restaurant Manager
Students are expected to display a strong work ethic, teamwork and a professional attitude. Must demonstrate self-discipline and have good attendance habits.
Second year students will be accepted into the program based on:
- 1st year GPA
- Application letter stating education and work based goals will be required.