This popular program integrates classical and modern culinary techniques with kitchen management skills. Learn breads, pastries, desserts, appetizers, soups, sauces, vegetables, garde manger, charcuterie and entrees.

Learn the artistry of desserts and pastries with hands-on training in four areas: breads and doughs; cakes; service pastry and desserts; and chocolate, confectionery and show pieces.

Covering many aspects of hotel, restaurant and resort management, this program builds on your natural ability and talent - developing your business skills, industry experience and professionalism.