Culinary Arts Program ... The Associate of Science in Culinary Arts program has a comprehensive program that includes the principles of food service production, the food service sanitation, nutrition, stocks and sauces, American regional cuisine, dining room management, introduction to baking and cake cutting, warehouse operations, meat, international cuisine and French cuisine. culinary arts is a versatile career with a promising future! The program is offered at three locations on the campus of Florida: Tallahassee, Melbourne, and Sarasota.

The Culinary Arts Center has formula for success Keiser University in the way of education and applied to a career in culinary arts. The culinary arts program provides our students with real industry experience in fully equipped culinary laboratories combined with an externship program and strong academics. With this practical approach, students excel in any environment that requires professional knowledge of food preparation and handling, from classical to contemporary. Our hands-on, industry-specific approach prepares our students with the skills and experience necessary to succeed in this rapidly growing field.

* For over 30 years, Keiser University has provided practical hands on education in an environment of professional development
* Classes taught by award winning chef instructors with extensive experience in the sector
* Student-centered approach, students begin their culinary degree specific courses and take a class at a time
* Day and night classes are offered to accommodate students who work
* Small classes give our students the opportunity to work closely with instructors
* External partnerships enhance the experience of the industry and offer opportunities for long-term employment
* Career placement assistance available
* Financial aid is available for those who qualify
* New classroom facilities and equipment containing current industry

Courses include:
Food or sanitation
Principles of Food
Stocks and Sauces
Meat science
Food Service Supervision
Warehouse and Operations
Essential or dining
Nutrition and Sensory Evaluation
American Regional Cuisine
Popular cuisine in the world or
Introduction to cooking
International cuisine
Dining and Procedures
Garde Manger
Classic French cuisine
Pastry and Desserts
Externship