The Culinary Arts program prepares students for entry-level and management positions in the food service industry. The curriculum offers a foundation in general business management with a focus on culinary skills, including baking and pastry. In addition to classroom and food laboratory experience, students are required to complete a supervised internship in a cooperating food service facility. Coursework is supplemented by practical experience arranged through these internships. Each student is expected to complete an internship of 405 hours.
What You’ll Learn
Our curriculum encompasses a wide range of topics, including fundamental cooking methods, advanced techniques, baking and pastry arts, and more.
- Basics of Cooking: Learn essential cooking methods and techniques that form the bedrock of any culinary creation.
- Baking & Pastry Arts: Dive into the sweet world of baking and pastry creation, learning techniques for cakes, pastries, breads, and more.
- Innovative Culinary Techniques: Stay ahead of the culinary curve with modern and trendsetting techniques.
- Food Safety and Sanitation: Understand the importance of maintaining hygiene standards in a professional kitchen.
Program Objectives
- Demonstrate a general business knowledge and skills base necessary to compete in the business world including familiarity with management principles concepts and styles.
- Describe the steps necessary to provide a safe and sanitary environment for customers and employees.
- Demonstrate knowledge of laws, rules, regulations, and procedures governing food operations.
- Plan, develop, and produce appropriate foods and menus for a variety of settings.
- Demonstrate knowledge of food service and culinary industry terminology.
- Use cost control techniques for internal operational decision-making.