Overview
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.
What You'll Learn
Students will be provided theoretical knowledge and practical application that build critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.
Career Opportunities
Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.
Major Core Courses
- CUL 110 Sanitation and Safety
- CUL 112 Nutrition for Food Service
- CUL 120 Purchasing
- CUL 135 Food and Beverage Service
- CUL 140 Culinary Skills I
- CUL 160 Baking I
- CUL 170 Garde Manger I
- CUL 240 Culinary Skills II
- HRM 245 Human Resource Management – Hospitality
- WBL 131 Work Based Learning III
- WBL 211 Work Based Learning IV
Other Major Courses
- CUL 120A Purchasing Lab
- CUL 130 Menu Design
- CUL 135A Food and Beverage Service Lab
- CUL 230 Global Cuisines
- CUL 250 Classical Cuisine
- CUL 260 Baking II
- CUL 270 Garde Manger II
- HRM 110 Introduction to Hospitality & Tourism
- HRM 220 Cost Control – Food & Beverage
General Education
- COM 110 Introduction to Communication or COM 120 Intro Interpersonal Communication or COM 231 Public Speaking
- ENG 111 Writing and Inquiry
- HUM/FA Humanities/Fine Arts Elective
- MAT 143 Quantitative Literacy
- PSY 150 General Psychology
Other Required Courses
HUM/FA Elective (Select 1 course)
ART 111, ART 114, ART 115, DRA 111, ENG 231, ENG 232, ENG 233, ENG 241, ENG 242, ENG 261, ENG 262, HUM 110, HUM 115, HUM 120, HUM 130, HUM 150, HUM 160, HUM 180, HUM 211, HUM 212, MUS 110, MUS 112, PHI 215, PHI 220, PHI 230, PHI 240, REL 110, REL 211, REL 212
Major Core Courses
- CUL 110 Sanitation and Safety
- CUL 120 Purchasing
- CUL 130 Menu Design
- CUL 140 Culinary Skills I
- CUL 160 Baking I
- CUL 240 Culinary Skills II
- CUL 260 Baking II
- HRM 110 Introduction to Hospitality & Tourism
Other Major Courses
- CUL 112 Nutrition for Food Service
- CUL 120A Purchasing Lab
- CUL 135 Food and Beverage Service
- CUL 135A Food and Beverage Service Lab
General Education
- ESSENTIAL CULINARY SKILLS CERTIFICATE– C55150A
- BAKING CERTIFICATE– C55150B
- ADVANCED CATERING FOR ENTERTAINING CERTIFICATE– C55150C
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