Graduates of the Culinary Arts program will:
Be able to work effectively in commercial food production environments such as
restaurants, hotels and resorts, private clubs and institutional foodservice,
catering, and other food related businesses.
Interpret weights and measurements, calculate and execute standard recipes, and
understand and implement cost controls and inventories.
Have knowledge in applied math, communication and human relations, safety and
sanitation, industry terminology, interpersonal relationships in the workplace,
and leadership skills.
Have knowledge in all forms of cookery, hot and cold food preparation, dining
room service, wine and spirits, storeroom procedures, soups and sauces, and
Receive an American Culinary Federation diploma for competition.
In addition, students may attain an Associates of Applied Science degree.
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