Culinary Arts

Program Description

The Culinary Arts program prepares students for entry level and management positions in the foodservice industry. The curriculum offers a foundation in general business management with a focus on culinary skills, including baking and pastry. In addition to classroom and food laboratory experience, students are required to complete a supervised internship in a cooperating food service facility. Course work is supplemented by practical experience arranged through these internships.

Career Opportunities

• Line Cook
• Sous Chef
• Head Chef
• Head Cook
• Cafeteria Manager
• Kitchen Manager
• Kitchen Supervisor
• Foodservice Production Supervisor

Program Objectives

Upon completion of the program, the student will be able to:

1. Apply principles and demonstrate proper food safety and sanitation procedures.
2. Demonstrate and apply knowledge of culinary terminology, techniques and methods used in professional kitchen food preparation.
3. Demonstrate the ability to use a wide range of baking and pastry techniques.
4. Apply business management skills to operational decision-making, financial issues and personnel management within a professional kitchen.
5. Demonstrate knowledge of laws, rules, regulations and procedures governing food operations.

Obtaining the Degree

To earn the Associate of Applied Science degree, students must:

• Matriculate into the program.
• Satisfactorily complete all degree requirements, including General Education and Major Requirements.