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Culinary Arts

A QUICK INTRO

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 foodservice and health care facilities.

 

WHAT YOU STUDY

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 garde manger skills, American/international cuisines, food production and hospitality supervision.

 

WHAT YOU CAN DO

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.

 

Transfer Agreements Estimated Expenses

COURSE INFORMATION

Click on title for course description. For your convenience, the following listing includes only credit hours for each course. For a comprehensive listing of classroom, lab and clinical hours for each course, click on this PDF.

 

FALL SEMESTER 1

Prefix No. Title Credit
ACA 111 College Student Success 1
CIS 110 Intro to Computers 3
CUL 110 Sanitation & Safety 2
CUL 112 Nutrition for Foodservice 3
CUL 140 Culinary Skills I 5
CUL 160 Baking I 3
    Totals 17

 

SPRING SEMESTER 1

CUL 170 Garde Manger 3
CUL 240 Culinary Skills II 5
HRM 245 Human Resource Management - Hospitality 3
Choose one of the following:  
ENG 110 Freshman Composition 3
ENG 111 Writing & Inquiry 3
Choose one of the following:  
MAT 110 Mathematical Measurement & Literacy 3
MAT 143 Quantitative Literacy 3
    Totals 17

 

SUMMER SEMESTER 

Choose one of the following:  
WBL 112 Work-Based Learning I  or 2
WBL 111 Work-Based Learning I  and 1
WBL 121 Work-Based Learning II 1
    Totals 2

 

FALL SEMESTER 2

BUS 139 Entrepreneurship 3
CUL 120 Purchasing 2
CUL 135 Food & Beverage Service 2
CUL 135A Food & Beverage Service Lab 1
CUL  283 Farm to Table 5
ENG 114 Professional Research and Reporting 3
    Totals 16

 

SPRING SEMESTER 2

CUL 250 Classical Cuisine 5
CUL  260 Baking II 3
Choose one of the following:
PSY 118 Interpersonal Psychology 3
PSY 150 General Psychology 3
Choose one of the following:
COM 140 Intro to Intercultural Communication 3
HUM 230 Leadership Development 3
    Totals 14

 

 

Click on title for course description. For your convenience, the following listing includes only credit hours for each course. For a comprehensive listing of classroom, lab and clinical hours for each course, click on this PDF.

 

Prefix No. Title Credit
CUL 110 Sanitation & Safety 2
CUL 112 Nutrition for Foodservice 3
CUL 140 Culinary Skills I 5
CUL 160 Baking I 3
    Totals 13

This certificate is also offered to high school students through the Career & College Promise initiative. 

Click on title for course description. For your convenience, the following listing includes only credit hours for each course. For a comprehensive listing of classroom, lab and clinical hours for each course, click on this PDF.

 

FALL SEMESTER 1

Prefix No. Title Credit
ACA 111 College Student Success 1
CIS 110 Intro to Computers 3
CUL 110 Sanitation & Safety 2
CUL 112 Nutrition for Foodservice 3
CUL 140 Culinary Skills I 5
CUL 160 Baking I 3
    Totals 17

 

SPRING SEMESTER 1

CUL 170 Garde Manger 3
CUL 240 Culinary Skills II 5
HRM 245 Human Resource Mgmt - Hosp.  3
Choose one of the following:  
ENG 110 Freshman Composition 3
ENG 111 Writing & Inquiry 3
Choose one of the following:  
ENG 114 Professional Research & Reporting 3
COM 140 Intro to Intercultural Communication 3
HUM 230 Leadership Development 3
MAT 110 Mathematical Measurement & Literacy 3
MAT 143 Quantitative Literacy 3
PSY 118 Interpersonal Psychology 3
PSY 150 General Psychology 3
    Totals 17

 

SUMMER SEMESTER 

Choose one of the following:  
WBL 112 Work-Based Learning I  or 2
WBL 111 Work-Based Learning I  and 1
WBL 121 Work-Based Learning II 1
    Totals 2

 

Note: ENG 110, MAT 110 & PSY 118 do not tranfer to a 4 year university.

John Robinson
Culinary Arts Program Coordinator/Instructor

 

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