Imagination, passion, hard work, and dedication
are all the skills you'll need to begin the
Culinary Arts Program at Sullivan University.
As a career focused University we'll expose
you to your chosen field from the beginning.
On day one you'll be in the kitchen learning
the foundational aspects of Culinary Art
that you'll continue to build upon throughout
the program.
By the time you leave your first lab, you'll
have learned knife skills, meat fabrication,
stocks, soups, and more.
Our garde manger lab will take you from in
front of the stove to the processes of meat
curing, pates, sausages, hot and cold appetizers,
and even ice carving.
In the International Cuisine lab you'll get
to experience different cultures without ever
having to board a plane, taught by instructors
who have visited many of the regions you'll
be studying.
You'll get to explore International Cuisines
such as Italian, Middle Eastern, Korean, Thai,
Japanese, German, and more.
In the final lab before your externship you'll
master the skills of speed, accuracy, and
presentation in the Advanced Technique lab.
Prior to graduation, each student is required
to complete an externship.
This is an opportunity to explore the many
facets of Culinary Arts.
We currently have students in Key Largo, Las
Vegas, Asheville, NC at the Biltmore, and
many of the local restaurants in Louisville.
