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.

Technical Requirements

Culinary Arts candidates must:

•  have written and verbal command of the English language;
• be capable of lifting or carrying at least twenty-five pounds;
• comprehend new terminology;
• understand the importance of personal hygiene, appearance, and etiquette for interaction with the public;
• have the physical and mental ability to satisfy long hours, demands, and stress that the restaurant industry cultivates.

Culinary Arts is a fast-growing field with tremendous job potential. Quality employees are always in high demand. The Culinary Arts program provides opportunities for fulfilling jobs in all aspects of an exciting and growing industry.

Culinary Arts students who successfully complete this program will be able to:

• Apply proper knife handling skills by demonstrating and identifying classic knife cuts.
• Prepare stocks, sauces, and soups from fundamental ingredients following industry practice.
• Demonstrate and explain a variety of dry-heat and moist-heat cooking methods.
• Understand, utilize and convert standardized recipes.
• Design menus for specific restaurant or dining concepts.
• Demonstrate the safe operation and basic usage of common commercial kitchen cooking equipment.
• Produce several regional ethnic dishes from within the United States and internationally.
• Establish cost and purchasing controls in foodservice inventory management.
• Practice safe food handling and demonstrate knowledge of the flowof-food in an operation.
• Implement knowledge of proper table service and guest interaction in the front-of-house.
• Describe and execute fundamental baking techniques.
• Identify dietary restrictions, specialty diets and food allergens.