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 and 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.
- Sanitation and Safety
- Culinary Skills
- Food and Beverage Service
- Fruit & Vegetable Production
- Nutrition for Food Service
- Global Cuisines
- Contemporary Cuisines
- Human Resource Management - Hospitality
- Wine Appreciation
- Advanced Culinary Skills
Graduates of the WCC Culinary Arts Program will:
- Maintain sanitation levels required by Federal, State, and Local officials. Operate and clean commercial equipment properly.
- Pursue best research and use of standard menus for all types of foods and services.
- Access, compile, and evaluate food cost, labor cost, beverage cost, and operation cost from the point of making profit.
- Apply knowledge of culinary math, written and oral communication, restaurant business knowledge, kitchen supervision, and cooking ability.
- Recognize and demonstrate work habits that model the professional chef and ethical behavior in the food service work place. Apply fundamental concepts of knife skills, basic food preparation, and equipment knowledge.