|  The
Culinary Technology 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.
Course offerings emphasize
practical application, a strong
theoretical knowledge base,
and professionalism and provides
the critical competencies
to successfully meet industry
demands. Courses also include
sanitation, food/beverage
service and control, baking,
garde manager, American/international
cuisines, food production,
and hospitality supervision.
Graduates should qualify
for entry-level positions
such as line cook, station
chef, and assistant pastry
chef. American Culinary Federation
certification is available
to graduates. With experience,
graduates may advance to positions
such as sous-chef, executive
chef, or food service manager.
Associate in Applied Science
Degree - A55200
» Culinary
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