Culinary Arts provides students with a complete and versatile background in culinary arts. Students study Classical French, International, and American regional cuisines, pastry arts, tableside cookery, buffet catering, advanced garde manger production, and other culinary topics. Students learn to apply this knowledge through hands-on experience in the culinary arts kitchen. The program prepares graduates to perform at both entry-level and mid-level positions in the areas of basic professional cooking and baking as well as front of the house and supervisory responsibilities. Graduates of the associate degree program work as chefs, kitchen managers, catering directors, and restaurant managers. They may also choose to transfer to four-year college programs.
The one-year certificate program in Food Service Specialist prepares students with basic skills and offers valuable needed experience for successful employment in the food service industry.
Graduates with the Associate in Applied Science Degree in Culinary Arts will be able to perform at both entry-level and mid-level positions in the areas of basic professional cooking and baking, as well as front of the house and supervisory responsibilities within the following areas:
- Line cooking including sauté, broiler/grill, fry and expedition work.
- Pre-preparation and Preparation work in the categories of Garde Manger and Hot Foods; Saucier, Entremetier, and Tournant.
- Menu planning and execution.
- Food costing, purchasing and distribution.
- Reservation systems and all phases of dining room position execution.
- Preparation of glutinous products, simple desserts and advanced dessert selections.
- Basic nutrition and modified diet menu items.
Graduates will be certified in the areas of Foodservice Sanitation through the Educational Foundation under the auspices of the National Restaurant Association and Food and Beverage Management through the Educational Institute of the American Hotel and Motel Association Educational Institute.
- AAS Program: Algebra I, Algebra II, and a lab science required.
- Certificate Program: Algebra I required.