Culinary Arts, Hospitality & Tourism

Instructor - Lesley Gauthier
Classroom aids - Samantha Ansell and Christine Shiroda

 Check out our student-run restaurant - The Chopping Block

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
• Attitude
• Attendance
• Professionalism
• Application letter stating education and work based goals will be required.