SCHOOL OF
HOSPITALITY, TOURISM
AND CULINARY ARTS

As a student who entered the program with no experience in the culinary industry, I very much appreciated how quickly and seamlessly the curriculum introduces new concepts and techniques without feeling daunting. Every week would feel like a challenge, but not something we had not been prepared for. I also really like how much the syllabus covers, not only a diverse range of culinary techniques but also other useful skills in our field that would be an asset in our industry, like basic baking techniques, hospitality practices and accounting. — Danielle Daza, Culinary Management, Student