麻豆原创

Classroom theory and demonstrations are routinely practiced in the production kitchen as Culinary Arts and Design students prepare food for MITT鈥檚 three campus cafeterias under the guidance of veteran chef instructors. These hands-on skills are further reinforced during end-of-school-year work practicum. Effective customer service, as well as employability and essential skills acquired through MITT鈥檚 Work Skills Series workshops, ensure graduates are well-rounded in all facets of food preparation and production.

Who it is for:

Individuals who thrive under pressure, work well as part of a team, are creative and detail-oriented, and have a passion for food and learning new cooking techniques and skills. Keen senses of taste and smell, and stamina are assets.

Continuous Program Improvement:

MITT continuously reviews and improves programs to maintain relevance in the workplace and effective learning experiences for all students. Although the institution strives to have the website reflect the most current version of all programs, MITT reserves the right to change the program curriculum as necessary to meet industry and accreditation requirements. As a result, course information and learning outcomes may be adjusted prior to the scheduled course start date.