The Culinary Arts Program provides the student the opportunity to specialize in the areas of food preparation, quantity cooking, purchasing and storage of products, serving, and the various management aspects of the food service industry. Students will be trained in the use of various kitchen, fast food, and restaurant equipment common to the modern food service trade and become involved in the actual preparation of food, and volume cooking for activities such as banquets, luncheons, and special community functions. Additional topics in the Culinary Arts program include menu development and costing, purchasing, bookkeeping, inventory control, sanitation and safety, and local and state food service regulations. A major part of this program will be the students' involvement in the Center's restaurant. This facility will provide an area for students to experience the various functions of a person involved in the food service industry.