Faculty
Dir. Joseph LaVilla, P.h.D; Advisor Bill Sy, MBA, CEC; Dir. Walter Leible, CMC; Eric Watson, CCC,CCE; Jim Diamond, Robert Nicklin, CCC; JoAnn Ayers, CWPC; Richard Carr; Nikita Wray, RD; Peter Inaven, CEC; Richard Kennedy, CWPC, CHE
Costs
BA & AAS degree in Culinary Arts each $403/cr-hr, $6,448/qtr; supply kit $845-1320, lab fee $300/qtr.