Culinary Arts is an associate degree program designed to prepare you for a career in the restaurant, hotel and institutional food service industry. Coursework covers a broad spectrum: the preparation of basic and specialized foods, basic dining room service, wine and beverage study, menu planning and nutrition, catering and special function planning, sanitation and hygiene, purchasing and inventory, and food, beverage and labor cost control. This program is accredited by the American Culinary Federation Educational Institute Accrediting Commission.
Career Outlook —
Graduates of the Culinary Arts program are highly employable as cooks (saute, banquet, catering, broiler, fry, dessert/pastry, garde manger/deli), bakers and management trainees. With experience, opportunities exist for advancement to the positions of chef and/or manager.
Program Learning Outcomes —
Employers expect you as a program graduate to possess skills and knowledge in:
- Safe use of hand and power tools in food service safety and sanitation
- Menu planning and nutrition
- Conversion of standard recipes and portion control
- Preparation and identification of standards of a finished product
- Work simplification techniques
- Most areas of food production
- Directing others in job performance
- Meeting and dealing effectively with people
- Purchasing food service products
In addition, you will need an ability to relate to others, reading aptitude, and basic math problem-solving skills. A high level of physical stamina and the ability to work rapidly for extended periods of time are important.
Food Service Manager/Director