Program Overview

Program 
Culinary Arts
Degree Level 
Program head 
Davis, Teresa

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 Options
Day - All Courses
Evening - No Courses
Online - One Online Course
 
Credential Offered For This Program
Associate in Applied Science
Basic Baking Certificate
Restaurant Hospitality Certificate
# of Courses
25
5
5
# of Credit Hours
67
15
12
Selective/Special Admissions: No

 

For More Information 
Davis, Teresa