The Culinary Arts curriculum is designed to give the students the expertise necessary to enter the food-service industry in mid-level positions. Students who successfully complete this program are qualified for employment in hotels, restaurants, hospitals, snack bars, retirement homes, and other places. Graduates can fulfill positions such as line cooks, first cooks, or sub-chefs.
This is a 60-credit-hour curriculum. From this total, 16 credit hours are for general education, 4 credit hours for support courses and 40 credit hours are for specialization courses. It includes theory and practice. Students, who complete the curriculum of Culinary Arts favorably, receive an Associate of Applied Science in Culinary Arts.
At the end of the program, the Culinary Arts graduate will be able to:
Understand concepts focused on culinary techniques, procedures, styles and services.
Apply knowledge and show proficiency in culinary specifications and categories, and structure organizational skills.
Apply basic and advanced food preparation techniques to culinary skills.
Demonstrate safe handling and use of food, cooking equipment and tools.
Determine standardized recipe and menu costing.