The classes are taught in state-of-the art kitchen facilities on the Sanborn campus. The program combines both classroom learning and laboratories. Classes are held away from the food service facilities so learning can be accomplished without interference with often hectic food preparation activities. The classes will be taught by qualified business faculty to provide students with a well-rounded exposure to the college environment.

In laboratory courses, lessons ware taught using rudimentary food preparation methods, which give students the ability to produce food in every situation possible from "scratch" cooking to using more modern, sophisticated food preparation ingredients.

To round out the student's education, food production classes allow students the opportunity to assist in preparing food for upward of 2000 people a day with exposure to both front- and back-of-the-house banquet production.

The faculty have years of experience in the field with extensive education. There is also a Registered Dietitian who teaches and is available for consultation. The faculty are active in the American Culinary Federation of Western New York.

The program is designed to allow students to apply coursework in the certificate program to obtain an associate in applied science degree in Culinary Arts.