People tend to think that great chefs are born that way, but that’s not true. They are made — through a mixture of skills, practice and talent. Planning, preparing and creating deli­cious food is not an accident. People must learn the ins and out of the business, which is more than just mixing and bak­ing. There’s budgeting, ordering, shopping, menu planning and meal presentation to consider, as well as contingency planning and dealing with feeding large crowds. And with an increasingly health-conscious society, dietary planning for restaurants, hospitals, hotels and other institutions now requires more knowledge and skills than ever before.

As a Culinary Arts student, you’ll not only learn to how to mix the right ingredients together to whip up ap­petizing meals, you’ll also learn the dozens of associated tasks that will give you an edge above the competition in the field.

And the training will be well worth it. The food service indus­try is one of the most rapidly growing service sectors in the economy. The field is so important, the federal government lists it among its associated careers in the top 10 of the grow­ing industries in the U.S.

Career opportunities exist in all areas of the industry, from basic food preparation to full production restaurant management. TSTC’s Culinary Arts Department provides practical, hands-on instruction, experienced chefs and staff, top advisors and real-world experience to help you prepare for a successful profession in the industry.