This year-long program consists of 3 sections of lectures followed by a field assignment. The lecture phase, spread over three quarters, includes topics such as introduction to cooking, culinary arts and restaurant management, sanitation of the kitchen and health codes, knife skills and butchery, sauces, service and front-of-house, introduction to baking, biblical view of nutrition, team development, business as mission, and cooking a variety of cultural styles: Italian, French, Indian, Chinese, Japanese, and Middle Eastern.