Recent interest in health and food has led more and more companies to open businesses related to Culinary Arts. It is no longer just making food to eat. Culinary Arts is the science and art of cooking. This 92-credit program includes basic knowledge of food science, nutrition, diet, food safety and understanding of global cuisines, along with lab classes that offer students an opportunity to practice their skills and artistry.



Randy Beattie

Instructor, Culinary Arts

Master Certification in Hospitality Management, Cornell University, Ithaca, New York

Certificate in Food and Beverage Manager, The Culinary Institute of America, Hyde Park, New York

US Air Force Culinary Program

Chef Beattie has had the pleasure of working at some of the top hotels in America, and under some of the top chefs in the world. He was trained under Necip Euturk, one of the top 5 Master Chefs in the world and fully qualified Executive Chef and Food and Beverage Director. Chef Beattie received his Master Certification in Hospitality Management from Cornell University. He has done 2 presidential inaugurations as a chef (one as Executive Chef of special events), 5 international sporting events, guest chef at the Kennedy Center at Washington D.C., and private chef to the Kennedy family. He has cooked for several presidents, royalty, hundreds of celebrities.
Chef Beattie’s specialties are operational turnarounds, pre-opening, opening operation, setting corporate standards. He has worked as a chef instructor at 4-year culinary schools and is very strong in trouble-shooting operations.

Michelle Le

Instructor, Culinary Arts

Culinary Art Certification, Art Institute of Washington, Arlington, VA




Chef Michelle started her career in Culinary Arts as an Executive Sous Chef at a well-established catering company called La Prima Food Group. Throughout the years of working at La Prima Food Group, Chef Michelle had successfully run and operated three out of five kitchens, also being in charge of hiring and training new chefs and BOH staff members. Chef Michelle’s specialties are creative menu customization, and catering event planning and coordination. She has been building a great reputation of creating exceptional menu selections, having excellent communication skills and maintaining great relationships with her clients in Culinary Arts field. Chef Michelle’s classes are known for the creative and diverse recipe selections for each course, her clear and informative lecture, and rigorous kitchen training.

Culinary Arts Prospects

  • People will continue to eat out, buy takeout meals, or have food delivered. In response, more restaurants will open and cafeterias, catering services, and nontraditional food-service operations, such as those found inside grocery stores, will serve more prepared food dishes. These circumstances will increase demand for cooks.
  • The employment of cooks is projected to grow 10 percent from 2012 to 2022, about as fast as the average for all occupations. Individual growth rates will vary by specialty.
  • Overall job opportunities are expected to be good as a result of employment growth and the need to replace workers who leave the occupation. Cooks with training and related work experience will have the best job prospects.

Program Facts

  • Program Length: 70 weeks
  • Total Credits: 92 credits (Major – 64 credits & General Education – 28 credits)

Click Here for more information