Culinary Arts Program

Culinary Arts Program Objectives:

• Become familiar and comfortable with a commercial kitchen and its equipment.
• Identify and correct potential hazards to food.
• Acquire and identify basic skills and sound culinary practices in a professional kitchen.
• Acquire and identify advanced conceptual and production skills in Cuisine and Baking and Pastry Arts disciplines.
• Produce a professional resume and develop successful job-hunting and interviewing skills.
• Develop restaurant operational skills in both kitchen and dining room.
• Develop appropriate career and professional skills for the management field.
• Begin to take career direction through electives, and if qualified, through Advanced Skill Development.

Culinary Arts Training Courses:

Your Culinary Arts training blends culinary lab courses with academics, both within culinary arts and general education. The Culinary Arts training courses* in the Culinary Arts program include the following:

Advanced Hospitality Business Plan Advanced Skills Development Agricultural Trends and the Professional Chef Bakeshop and Pastry Arts Beverages of the World Career Development Catering Food and the Written Word Food in the Visual Arts and Media Food Service Sanitation Foundations of Culinary Arts	Garde Manger and Protein Fabrication Hospitality Supervision Management Introduction to Nutrition Science Macro Cuisines Menu Planning On-site Industry Experience Professional Volume Cookery Purchasing and Cost Controls The Restaurant Vegetarian Cuisine Wine and Beverage Survey and Control
* Courses subject to change.

The Culinary Arts Program is accredited by the ACFF Accrediting Commission. Several elective offerings allow students to explore particular interests before graduating, such as, catering or food in the media, to name a few. This allows students flexibility to adapt to the changing food service industry. This program can offer insight into the variety and scope of opportunities within the current and future job market.