• Learn all phases of the food industry, from front-of-thehouse to back-of-the-house restaurant operations
• Gain experience and knowledge in safety and sanitation, selection of equipment, menu planning, food preparation techniques using recipes, culinary mathematics, commercial culinary technical skills, supervisory responsibilities, advanced and new methods of food preparation, inventory and cost control, setting a table, waiting on customers and an introduction to management tasks

Campuses: Available at Durant, Idabel, Poteau

*Note: Local programs may not be available at all campuses. Please download the student handbook for specific campus offerings.