Culinary Arts - Technical Requirements

  • have command of the English language;
  • be capable of lifting or carrying at least twenty five pounds;
  • comprehend new terminology;
  • understand the importance of personal hygiene, appearance, and etiquette for interaction with the public;
  • have the physical and mental ability to satisfy long hours, demands, and stress that the restaurant industry cultivates.

Culinary Arts is a fast growing field with tremendous job potential. Quality employees are always in high demand. The Culinary Arts program provides opportunities for fulfilling jobs in all aspects of an exciting and growing industry.

Students who successfully complete this program will be able to:

  • demonstrate basic knife skills as well as describe the French terminology of each knife cut;
  • prepare stocks, sauces, soups from fundamental ingredients following industry practice;
  • demonstrate using procedures and terminology in creating recipes from basic ingredients;
  • produce several regional ethnic dishes from within the United States and internationally;
  • demonstrate the use of the different pieces of equipment in the kitchen;
  • demonstrate different cooking techniques such as sautéing, roasting, grilling, boiling, steaming, braising;
  • be hired from entry-level to sous-chef positions in larger restaurants;
  • be able to manage a fully functioning kitchen as a culinary cook in smaller establishments;
  • establish cost and purchasing controls in food management;
  • apply hospitality laws to any kitchen/dining service venue