Welcome to NPT Region III's Culinary Arts Program

This course is designed to build fundamental entry level skills. Safety and proficiency in food preparation, equipment use, and dining room service are just some of the topics this course covers. Students regularly work as part of a team in a real food service capacity. Upon completion of this course students are afforded the knowledge and skills to continue in a postsecondary culinary education or to begin a successful career in food service and hospitality industry.

Culinary students finish the program ready to join the workforce and make an immediate impact in restaurants and foodservice. Culinary students are closely connected to industry experts through guest speakers, class mentors, tours of local facilities, hosting student competitions, and more – all to ensure real-world experience is brought directly to the classroom.

While classroom experience is necessary to learn the foundational culinary and management skills, nothing beats real-life experience gained by working in the industry. Culinary students learn how to be an industry professional through hands-on work. Students also learn the importance of arriving on time prepared for work, teamwork and accountability.