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Culinary Arts


The Culinary Arts program option is designed for students who are interested in becoming a professional chef or obtaining skills for a career in the culinary industry.  Student success is a priority in this student focused program offering a comprehensive curriculum and actual practice in all aspects of the culinary arts.  Emphasis will be on the technical and management skills needed to work in restaurants and foodservice operations. Students will have the opportunity to apply and practice skills acquired in a real-world environment.  This program provides a solid foundation for a great and exciting culinary career.

Upon completion of this program, graduates will be able to:

  • Demonstrate proficiency in basic industry terminology.
  • Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professional.
  • Establish and maintain high standards of sanitation and food safety as established by the SERV SAFE® program.
  • Use and care for equipment normally found in a commercial kitchen.
  • Demonstrate proficiency techniques preparation and presentation of baking and pastry.
  • Develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
  • Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in menu planning, food preparation and storage.
  • Evaluate leadership styles and develop skills in human relations.
  • Value ethical practices in both personal and professional situations.
  • Demonstrate quality customer service including guest service, supervisory management, the ability to work with others, and handling multiple tasks simultaneously.
  • Demonstrate a variety of types of dining room service.
  • Apply the principles of menu planning and layout to the development of menus.
  • Communicate clearly and professionally, both verbally and in writing.
  • Demonstrate creativity and problem solving skills, based on operational theory and procedures.
  • Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations.
  • Demonstrate an understanding of organizational structures within hospitality and foodservice establishments.
  • Explain laws, procedures and challenges related to responsible alcoholic service.
  • Value cross-cultural perspectives that will allow to effectively function in the global community.