Culinary Arts

This two-year program prepares students for entry to mid-level employment in a variety of culinary venues. It combines a foundation of culinary and management skills the industry demands. The curriculum incorporates opportunities to learn and work in a student-operated restaurant. Summer employment in culinary complements the learning experience. These workplace opportunities provide the student with hands-on knowledge and the benefit of work experience.

Program Outcomes

Students who successfully complete this program will be able to:

• demonstrate basic knife skills as well as describe the French terminology of each knife cut;
• prepare stocks, sauces, soups from fundamental ingredients following industry practice;
• demonstrate using procedures and terminology in creating recipes from basic ingredients;
• produce several regional ethnic dishes from within the United States and internationally;
• demonstrate the use of the different pieces of equipment in the kitchen;
• demonstrate different cooking techniques such as sautéing, roasting, grilling, boiling, steaming, braising;
• be hired from entry-level to sous-chef positions in larger restaurants;
• be able to manage a fully functioning kitchen as a culinary cook in smaller establishments;
• establish cost and purchasing controls in food management;
• apply hospitality laws to any kitchen/dining service venue