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.
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.