The Culinary Arts curriculum provides specific training required to prepare students as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental steward- ship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management. ACC’s award-winning culinary instructors go above and beyond to ensure the preparedness of the students for their next steps in their careers. Our Culinary instructors instill confidence, self-motivation, and leadership skills both in and out of the kitchen.