The Chef’s Academy at Harrison College allows students to turn their passion for cooking into a culinary career. The Chef’s Academy’s Culinary Arts program teaches students the skills they need to pursue an entry-level career in the food service industry. Students are taught the basics in food service purchasing, nutrition and food safety and are given hands-on experience in fundamental food preparation skills, classical cuisines and the basics of meat and poultry cookery.
Our dedicated faculty and staff are full-time food service professionals and executive chefs from the local region, and each of our kitchen courses meets 40 times in a 10-week period so that students get more opportunities to work with food and practice techniques.
Through a well-balanced curriculum, Culinary Arts graduates are introduced to the fundamental concepts of food and beverage management, food production and customer service.
With a Culinary Arts degree, you have options. Graduates are able to pursue careers in a variety of areas, including hotels, fine dining, institutional and health care facilities, resorts, entrepreneurial, food truck/catering, retail food and beverage and entertainment. As a graduate of the Culinary Arts program, you may be qualified for the following careers:
• Chef and line cook
• Sous chef and chef de cuisine
• Assistant chef and prep cook
Successful Culinary Arts students can be described as:
• Positive and willing to learn
Upon graduation, a student will have the knowledge to:
• Apply fundamental cooking techniques to a wide variety of fruits, vegetables, meats and seafood
• Integrate food safety, cost controls and nutritional concepts in a professional food service operation
• Understand the fundamentals of the classic and modern sauces and how they relate to food and wine pairing