Culinary Arts
Diploma | Culinary Arts


The mission of the Culinary Arts diploma program is to provide an environment for students to become learners possessing the skills, knowledge, creativity, and ethical values necessary to survive and flourish in the rapidly-changing culinary, restaurant and catering professions. Experienced industry professionals aim to impart their knowledge and up-to-date technical acumen to their students, and curriculum relies heavily on actual participation in projects that are practical and technical in scope.

For you, food isn’t just what you eat. It’s somewhere between how you express your creativity and who you are as a person. And at a time when culinary tastes are evolving and cultural barriers are disappearing, the industry needs people like you. In our Culinary Arts degree programs, you’ll be immersed in an environment that’s as close to the real world as it gets. Working in a modern, professional kitchen, you can hone your cooking skills as you focus on learning to deliver the popular international flavors and techniques today’s consumers—and employers—want and expect. You’ll be surrounded and inspired by other talented, creatively driven students. And you’ll be pushed, challenged, and, above all else, supported by experienced faculty. It’ll take everything you’ve got. But it can lead to a career where you do what you love.

Meet our experienced professors

Chef Colleen McClean, professor at LCV's Culinary School.

Discover what our alumni are doing today

Zachery Millwater, graduate of LCV's Culinary Arts diploma program.

Check out the latest news and events

Cake buffet tasting prepared by European Cakes & Tortes class.

This program consists of 60 credits over 4 quarters.

Throughout this four-quarter program, students will have the opportunity to learn the business aspects of culinary arts along with intensive practical hands-on training. Instruction begins with an introduction to culinary skills, which outlines the fundamental concepts, skills and techniques involved in basic cookery. Students have the opportunity to simultaneously learn the concepts and theories of culinary techniques, as well as food and environmental sanitation and safety. By the end of the first quarter students have the opportunity to possess a well-rounded knowledge of the hospitality industry and an increased awareness of the various opportunities available in the culinary world.

As the course progresses, students have the opportunity to continue to hone their skills in a production setting and build their confidence in the techniques explored in the first quarter. The development of knife skills is accented, and students can begin to learn the specifics of ingredient functions, weights and measures, mise en place, timelines, plate presentation, and team work. An introduction to both baking and pastry is incorporated in the curriculum and students prepare, taste, serve, and evaluate International, Asian and North American regional cuisine. Instruction in food and beverage operations management culminates in the production of a complete dining room and bar operation manual.

During the fourth and final quarter of the program, students combine all the critical skills they have acquired and apply them to the development of a complete business plan for a minimum 100-seat restaurant. Students then embark on an externship in the industry to gain real world experience.

As students progress through the program, they have the opportunity to learn about modern, regional, and classical cuisines and practice making their own culinary creations in our instructional kitchens. Successful completion of the program prepares graduates to seek entry-level jobs such as prep cook, line cook, and first cook. 

Culinary Arts – Level 1 can be taken independently as a certificate program, or combined with Culinary Arts – Level 2 as a requirement of the Culinary Arts diploma program.

Graduates of the Culinary Arts – Level 2 certificate program are prepared to seek entry-level employment in positions in the food service industry, such as prep cook, short-order cook, and line cook.

  • Concepts and Theories of Culinary Techniques
  • Sanitation and Safety
  • Fundamentals of Classical Techniques
  • North American Regional Cuisine
  • Introduction to Baking
  • Purchasing and Product Identification
  • World Cuisine
  • Management, Supervision & Career Development
  • Introduction to Pastry
  • Management by Menu
  • Practicum
  • Planning and Controlling Costs
  • Asian Cuisine
  • Food and Beverage Management
  • A la Carte Kitchen