Overview
This two-year program prepares students for entry to mid-level employment in a variety of culinary venues. It combines a foundation of culinary courses and culinary lab 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.
Career Opportunities
- Food Service Manager
- Kitchen Manager
- Chef
- Head Chef
- Prep Cook
- Banquet Chef
Course Sequencing
First Year
Second Year
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.
Program Goals
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.
Program Outcomes
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.
