Food has always been my passion.
We’ve been leaders in Culinary 
Arts Education in Minnesota since 1942.
My knife skills have become much better.
There are a lot of things you do hands-on, that you get to do and get to see first, than experience.
The industry is kind of trending towards a more holistic and healthful food as well.  
I looked at the location, accreditation 
and then what the courses were
offering for the program and it seems 
well rounded and pretty solid.
We look at things like caloric 
reduction, different cooking techniques 
that we can utilize to reduce harmful facets of food. Cutting fat, cutting sodium, increasing dietary fiber, 
things of that nature.  And once again, using 
fresh, seasonal ingredients.
It’s all what a student wants to learn.  
If he wants to learn something more
than what’s offered here, the instructor 
will actually go through and talk to you 
and maybe put some more homework 
on your plate, you know, so to speak. 
When I came in kind of feeling 
a little bit like I was a little behind, 
they took some time out to help me and kind of help me along the way and get me caught up.
We have students that come to us with food 
science backgrounds that are doing the 
the product testing for 
General Mills, running delis. We have students 
that are doing conventional restaurant work and working their way up the ladder that way. 
We have graduates that go into food service management positions, 
food and beverage management positions. There are just a number of different opportunities
and you can really take our base education 
and kind of skew it however you want.  
We’re more than happy to have prospective students 
come in and trail and talk to 
our students and talk to our faculty as well.
Because they do have a really 
great reputation in the community.
It’s the most reasonably priced program 
that’s around here in the metro area.
