The Culinary Arts program is taught by Chef instructors with years of experience in what is perhaps the most state-of-the-art culinary instructional facility in Metropolitan New York. The four new kitchen labs on the college’s New Rochelle campus include two à la carte, one banquet, and one baking and pastry kitchen outfitted with Jade commercial ranges, induction cook tops, and combination-oven/steamers that allow chefs to steam, poach, roast, broil, bake and “rethermalize” food simultaneously.