North Idaho College (Culinary Arts Professional-Technical Program)

The Culinary Arts program provides students with entry-level skills in the food service industry. Students receive instruction in cooking and baking, as well as theoretical knowledge that underlines competency in the field. Additional training involves table service, menus, cost controls, storeroom, and stewarding. Students will have the opportunity to:

- Learn and effectively practice basic and advanced technical skills in food preparation and service.

- Understand the principles of food identification, nutrition, and food and beverage composition.

- Gain experience in the proper use and maintenance of professional food service equipment.

- Become familiar with the layout and workflow of professional kitchens and bakeshops.

- Gain an appreciation for the history, evolution, and international diversity of the culinary arts.

- Develop a sense of professionalism necessary for working successfully in the food service industry.

Students spend approximately 10 hours a week in theory and 20 hours a week in the kitchen and dining room operating Emery’s Restaurant to learn the front and back of the restaurant operation. Successful completion of each semester is required for admission into the next semester. This is a limited enrollment program.

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