Culinary Arts I
Central Campus
20 credits

In the first year of Culinary Arts, students are provided with a practical education in food safety, sanitation and food production. Students rotate through a program of study that will build skill sets in areas that include knife skills, cooking techniques, stocks and sauces, garde manger, presentation and front of the house training. Related academic areas of focus will include mathematics, food cost, menu planning, food writting, food science, community service projects and career planning. There are numerous avenues of employment available for the enthusiastic, hardworking individual who enjoys food preparation and working with people. Students operate our on-site restaurant, Careers Café, where they cook, bake, serve, and learn related areas of purchasing, managing, and customer service. All Culinary Arts students will participate in the care and maintenance of the culinary garden.

(Due to high enrollments, students may be required to take an aptitude test and be interviewed for admission into this program.)

Culinary Arts II
Prerequisite: Culinary Arts I

In the second year of the Culinary Arts program, students will concentrate on advanced cooking techniques in both classical and international areas, Senior project work on program cookbook (published annually), senior team project that will result in monetary donation to a designated charity, and completion of the ServSafe and HACCP certifications. The academic portions of this year include a continuation from Culinary Arts year I as well as leadership skills, nutrition, professional writing and public speaking. All Culinary Arts students will participate in the care and maintenance of the culinary garden.

Students will refine their skills in menu design, restaurant management, entrepreneurship, dining room management, and off premise catering. Banquet production and catering are an instrumental part of this program as students operate Careers Café, our on-site restaurant. Approximately 85% of the culinary students elect to continue their education at a professional culinary school or college.