CULINARY ARTS

Provides students with the necessary food service and culinary skills for an entry-level position in the culinary industry. This program offers a comprehensive foundation in culinary arts, including food preparation, nutrition, kitchen management, and safety and sanitation. Students gain practical 'hands-on' experience in modern commercial kitchen settings, reinforcing the theoretical knowledge presented in the classroom. The curriculum is designed to equip students with industry-relevant skills for immediate employment or potential transfer to a four-year institution to pursue a bachelor’s degree in culinary arts or a related field.

Learning Outcome(s):

1. Practice professional and ethical manners while applying knowledge and skills imperative to achieve and exceed guest satisfaction.
2. Identify and apply food safety and sanitation principles.
3. Demonstrate flavor profiling, ingredient selection, cooking/baking techniques, nutrition, and presentation principles.
4. Apply food and beverage management, leadership, customer service, and interpersonal skills.
5. Demonstrate basic measuring, conversion, food costing, and yield management practices.