Culinary Arts
Division of Business & Applied Tech. > Programs > Culinary Arts
Program Overview
The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.
Course offerings emphasize practical application, a strong theoretical knowledge base, and professionalism and provides the critical competencies to successfully meet industry demands. Courses also include sanitation, food/beverage service and control, baking, garde manger, American/international cuisines, food production, and hospitality supervision.
Graduates should qualify for entry-level positions such as line cook, station chef, and assistant pastry chef.
American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef, or food services manager.
Program Outcomes
For More Information: Ross Ragonese, Program Head Instructor Culinary Arts
Course offerings emphasize practical application, a strong theoretical knowledge base, and professionalism and provides the critical competencies to successfully meet industry demands. Courses also include sanitation, food/beverage service and control, baking, garde manger, American/international cuisines, food production, and hospitality supervision.
Graduates should qualify for entry-level positions such as line cook, station chef, and assistant pastry chef.
American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef, or food services manager.
Program Outcomes
- Students will demonstrate an understanding the importance of food safety and sanitation according to industry standards.
- Students will be competent in the use of industry standard equipment and cooking techniques.
- Students will know nutritional facts of food and special diets and how to apply their skills to a special need.
- Students will be knowledgeable in the basics of baking.
- Students will know the principals of advanced sugar and pastry development
- Students will have basic knowledge of cold food preparation techniques and pantry production.
- Students will be able to properly display and prepare cold foods.
- Students can demonstrate the proper procedure of food and beverage table service.
- Students will understand the basics of menu design and development
- Students will understand the difference of cooking principles from different regions.
- Students will understand the importance of food and beverage purchasing and receiving
- Students will be able to decipher the different job markets and choose their path in the food and beverage industry
For More Information: Ross Ragonese, Program Head Instructor Culinary Arts
