DCCCD: Appetizers

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Appetizers

blue crab

Interested in the fabulous and fast-paced world of culinary arts but don’t know your toque from your tagliatelle*?

See the Food and Hospitality students and faculty in action in our Program Photo Gallery.
Get something to eat at one of our four-course Thursday luncheons.
Find out why chefs wear those funny hats, and learn more about traditional chef’s uniforms.
Read definitions of culinary terms for the menu-challenged in case you don’t speak the lingo.
Find out who does what in the kitchen, so you’ll know what our foodie alumni are talking about as they describe their various titles in their student success stories.

* toque: the tall white hat traditionally worn by chefs
tagliatelle: long, flat strips of pasta sometimes called fettuccine in northern Italy