Restaurant Hospitality

Career Outlook

Program Description

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.

Degree Level Option: Culinary Arts
Certificate Level Option: Basic Baking

To Top of Page

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