The Culinary Arts curriculum is designed to give the students the expertise necessary to enter the foodservice 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.
Student must show proof of sanitation certificate in order to graduate.
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.
General Education Requirements
ENG 160 Composition I
ENG 162 Composition II
HIS 104 Survey of U.S. History to 1865 OR HIS 105 Survey of U.S. History from 1865 to Present OR PSC 103 American Government and Politics
PSY 101 General Psychology
Support Course Requirements
CIS 109 Computer Apps for Culinary Arts
MAT 109 Mathematics for Culinary Arts
SAN 025 Sanitation Certification
BUS 110 Introduction to Business
CUL 100 Food Service & Hospitality
CUL 101 Introduction to Culinary Arts
CUL 104 Garde Manger
CUL 105 Baking and Pastry I
CUL 106 Principles & Production of Stocks Soups, & Sauces