Culinary Arts Program
Preview of the Culinary Arts 2020-21 program. Information subject to be updated.
The Culinary Arts program allows students to study the art of preparing and cooking various food products with the knowledge of food science, sanitation, and an understanding of diet and nutrition. Students can develop the skills necessary for success in the demanding and competitive food service/hospitality industry.
Students in this program will learn:
- Food preparation - basic and advanced culinary skills
- Menu development; food service purchasing and inventory control
- Food safety and sanitation practices
- Soup; salad; appetizer and main entrée preparation
- Bakery and dessert preparation
- Dining room; cafeteria; and banquet catering operation and management
Culinary Arts Higher Education Options
Two-year associate degrees in culinary arts, baking and pastry, hospitality management, and hotel/restaurant management. Four-year professional degrees in restaurant management, institutional food management, dietetics and nutrition, and hotel and restaurant management.
Articulation Agreements with the following institutions:
Culinary Arts Career Options
Students who have completed this program are prepared for careers as:
- Assistant Manager
- Bakery/Pastry Chef
- Dietary Aide
- Sous Chef
Culinary Arts Industry Credentials
Students in the Culinary Arts program are eligible to obtain the National Restaurant Association ServSafe Certificate. Serve-Safe Certification is worth 3 credits. Students will also be eligible to obtain their Prostart Certification (worth 9 credits.) All students will also have the option to gain OSHA certification (1 credit.)
Culinary Arts Industry Organization
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