Culinary Arts Exploring the World of Food Science and Preparation

Over the past fifteen years, word of this unique community college culinary arts program has spread throughout the West. Students most often speak of small class sizes (16:1 or less in culinary labs), and the expertise and availability of our faculty as making the greatest difference in their education.

You get one-on-one instruction.

This program emphasizes techniques of the modern culinary kitchen. Students learn cooking and baking from scratch skills for soups, sauces, meat and seafood production, yeast-raised breads, cakes, pies, and pastries.

Develop the skills you need to go places in the world of food service.
Learn the skills to presenting courses that appeal to the eye. Tap on an individual picture to see a larger version.
Learn new techniques and proven methods.

The program focuses on the fundamentals of nutrition, menu planning, cost control, purchasing, marketing, safety, and sanitation.

Even serve in our own Chez Lena Restaurant.

Students gain practical experience in advanced line cooking, dining room management and beverage service in Chez Lena, our student-operated restaurant, which is open to the public.

Why should I sign up for the WCCC Culinary program?
  • Classes are taught in a modern culinary kitchen
  • On-campus full-service restaurant
  • Work-like classroom environment
  • Two enrollment periods per year; students may begin classes in the fall or spring
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Created By
Daniel McClintock
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