The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service and health care facilities.
Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost
control, and human resources.
Graduates should qualify for entry-level opportunities such as line cook, station chef and assistant pastry chef. American Culinary Federation certification assistance is available to graduates. With experience, graduates may advance to positions
such as sous-chef, executive chef or food service manager.
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Culinary Arts, AAS | A 55 15 0
Culinary Arts, Diploma | A55150 D1
Culinary Arts - Mobile Catering and Food Truck Management Diploma | A 55 15 0 D2
Hospitality Management , AAS | A25110