Program: Culinary Arts

Overview

Culinary Arts

The Culinary Arts program provides students with standard, occupational, entry-level skills in the Culinary Arts, and improves the understanding of culinary fundamentals with hands-on training using traditional and state-of-the-art techniques and equipment, with an emphasis on industry-standard safety and sanitation practices.

Career Opportunities

Students learn skills for positions in food preparation for institutional, restaurant airline catering, convention center, cruise line, supermarket, and hotel restaurant-type food operations. Students will enhance their skills in a variety of cooking techniques.

Associate in Science Degree (AS), Culinary Arts

Students learn skills for positions in food preparation for institutional, restaurant airline catering, convention center, cruise line, supermarket, and hotel restaurant-type food operations. Students will enhance their skills in a variety of cooking techniques. The associate degree will provide students with a broad-based general education which will prepare them for global citizenry. 

Program Learning Outcomes 
  • Propose and assemble a complete three-course meal from a given set of ingredients and select the most appropriate tools and equipment for each task. 
  • Compare and contrast the different knives used in a kitchen and effectively demonstrate their uses with competence. 
  • Analyze a plated meal, distinguish the different cooking techniques and methods used in its preparation, and critique the flavor, the plating, and the garnish. 
  • Demonstrate industry-standard kitchen safety and sanitation practices.

Certificate of Achievement, Culinary Arts

Students learn skills for positions in food preparation for institutional, restaurant airline catering, convention center, cruise line, supermarket, and hotel restaurant-type food operations. Students will enhance their skills in a variety of cooking techniques.

Program Student Learning Outcomes:
  • Students will be able to understand and execute food preparation in Food Service operations using proper knife skills, accurate cooking methods, and plating techniques, with the enhancement of International Cuisine knowledge while applying safety and sanitation rules according to industry
    standards.