academics

Culinary

Culinary Arts

DESCRIPTION

This two-year program prepares students for entry to mid-level employment in a variety of culinary venues.  It combines a foundation of culinary and management skills the industry demands.  The curriculum incorporates opportunities to learn and work in a student-operated restaurant.  Summer employment in culinary complements the learning experience.  These workplace opportunities provide the student with hands-on knowledge and the benefit of work experience.

Technical Requirements

Culinary Arts candidates must:

  • have written and verbal 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.

CULINARY ARTS DEGREE

 

First Year
Fall Semester

     
Course Number Title Lecture Lab Credits
CULA1460L Bakery Production 1 4 3
CULA1510L Culinary Fundamentals 1 6 3
CULA1520L Sanitation & Safety  3 0 3
ENGL100L English Composition 4 0 4
HOS1140L Dining Room Management I 0 6 3
ESNT1200L College Essentials 1 0 1
  Total 10 16 17
 

First Year
Spring Semester

     
Course Number Title Lecture Lab Credits
CULA1580L Restaurant Facility & Menu Design 3 0 3
CULA1590L Cost Control 3 0 3
HOS1130L Introduction to Worldwide Cuisine 1 6 3
  Hospitality Elective 1 0 1
  Liberal Arts Elective 3 0 3
  Mathematics Elective 3 0 3
  Total 14 6 16
 

First Year
Summer Semester

     
Course Number Title Lecture Lab Credits
CULA2320L Culinary Co-operative Education (300 hours required) 0 9 3
  Liberal Arts Elective 3 0 3
  Total 3 9 6
 

Second Year
Fall Semester

     
Course Number Title Lecture Lab Credits
CULA2530L Introduction to Garde Manger 1 6 3
CULA2540L Classical Cuisine 1 6 3
HOS2220L Quantity Food Purchasing 3 0 3
BIOL1290L Nutrition for Health and Fitness 3 0 3
  Social Science Elective 3 0 3
  Total 11 12 15
 

Second Year
Spring Semester

     
Course Number Title Lecture Lab Credits
CULA1470L Hot and Cold Plated Desserts 1 4 3
CULA2550L Italian Cuisine 1 6 3
CULA2560L U.S. Regional & Infusion Cuisine 1 6 3
  English Elective 3 0 3
  Humanities/Fine Arts/Foreign Language Elective 3 0 3
  Total 9 16 15

Total Credits: 69

CULINARY ARTS CERTIFICATE

Course Number Title Lecture Lab Credits
CULA1460L Bakery Production 1 4 3
CULA1510L Culinary Fundamentals 1 6 3
CULA1520L Sanitation & Safety 3 0 3
CULA2540L Classical Cuisine 1 6 3
CULA2530L Introduction to Garde Manger 1 6 3
HOS1130L Introduction to Worldwide Cuisine 1 6 3
CULA1470L Hot and Cold Plated Desserts 1 4 3
CULA2550L Italian Cuisine 1 6 3
CULA2560L U.S. Regional & Fusion Cuisine 1 6 3
ESNT1200L College Essentials 1 0 1
  Total 12 44 28

Total Credits: 28

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