Culinary Arts A.O.S.:
The Culinary Arts program consists of courses covering basic skills and techniques, purchasing and cost control, international cuisine, kitchen management, garde manager, a la carte, dining room procedures, baking and pastries, nutrition, and a local externship.

Baking & Pastry A.O.S.:
The Baking and Pastry Arts program consists of courses covering basic skills and techniques, purchasing and cost control, breads, doughs and batters, classical French pastries, convenience baking, hot and cold desserts, chocolates and a local externship.

Restaurant Management A.O.S.:
The Restaurant Management program consists of courses covering basic skills and techniques, purchasing and cost control, Culinary Entrepreneurship, kitchen management, hospitality law, facility design, dining room procedures, baking and pastries, nutrition, menu planning and a local externship.

Culinary Arts Certificate:
The curriculum for the Southeast Culinary & Hospitality College is based on the classical principles, emphasizing progressive techniques and trends. Students are taught in modern kitchens and receive practical experience.

Bartending Certificate:
Learn to prepare 125 traditional drinks as well as the latest trendy drinks from behind an actual bar. Classes also include how to open and close a bar, responsible alcohol service, beer & wine service, proper sanitation practices, and the history and region of different spirits. This in-depth course will prepare each student with the skills needed to begin working behind the bar with confidence at any location within the United States.

Class Schedules:
A calendar form of current semester class schedules