|  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, basic gardemanger
skills, 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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