The Culinary Arts program provides students with experience in the preparation, service and management tasks involved in the food service industry with classroom instruction and hands-on training in a commercial kitchen. Areas of concentration during year one include the following: Dining Room Service, covering professional service skills; banquet service; beverage and mixology, including barista skills. Culinary Arts I focuses on basic cooking methods, safety and sanitation (including ServSafe), knife skills, stocks, soups, sauces, salads and sandwiches. Fundamentals of Baking involves identification and function of the most common baking ingredients, quick bread production methods, yeast raised doughs, cookies pies and tart production. Bakeshop weights and measures, metric measurements and mixing methods. Areas of concentration during year two include: Culinary Arts II - basic meat cutting, smoking, and advanced cooking methodology such as sous vide cookery and molecular gastronomy. Advanced Baking and Pastry Arts focuses on artisan breads, cake decorating buttercream, fondant, and gum paste flowers. European pastry, tarts, tortes entremets, verrines and artisan chocolates.