What is Culinary Arts?
The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.
Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, gardemanger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.
Graduates should qualify for entry-level opportunities including pre-cook, line cook and station chef. American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous-chef, pastry chef, executive chef, or food service manager.