The Culinary Arts programs prepares individuals for exciting careers as chef, cook, and/or food preparation workers for a variety of food service industries, including retirement facilities, schools, hotels, diners, restaurants, fast food, hospitals, and as a small business owner. The curriculum is designed to prepare students for all aspects of culinary preparation and specialty cooking. Additionally, students will cultivate supervisory and managerial responsibilities such as purchasing and cost control, planning specialty dietary menus, and all aspects of food sanitation. Various other skills are developed that include creating recipes; measuring, mixing and cooking ingredients per instructions and recipes; operating various types of kitchen equipment and instruments; knife skills, cutting, chopping slicing, and dicing; and directing the duties of other kitchen employees. PRINT with Descriptions
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Breakfast/Short Order Cooking
First Aid & Safety Education
We recommend that you contact an advisor before enrolling in any degree, certificate, or transfer program to ensure all requirements are met including total hours associated with transfer courses.
This is a General Education or Elective course to be selected and therefore has no schedule link.