Culinary Arts, CTS

The Culinary Arts program provides classroom and laboratory instruction and experience to students desiring a career as a professional chef. Students pursuing the Culinary Arts Certificate Program must meet all college entrance requirements. Students must show competency in Reading and English during the fall semester through an ACT score, placement test, or by completing the READ 099  and ENGL 099  course in the spring with a grade of “C” or better. First semester courses are offered during the fall semester only and students must enroll in all five courses concurrently. Second semester courses are offered during the spring semester only and students must enroll in all courses concurrently. In addition to tuition, there are additional fees that apply.

Learning Outcomes:

Recipients of the Certificate of Technical Studies in Culinary Arts will have demonstrated:

1. knowledge and applied skills to practice effectively as a professional chef in an entry-level position in the food service industry;
2. comprehension of the fundamental of mathematics as related to the culinary arts profession;
3. application of food preparation principles, including the fundamentals of food preparation, sanitation, menu planning, and dining room service;
4. ability to develop an in-depth personal nutrient analysis;
5. knowledge of the hospitality industry; and
6. knowledge of basic supervisory management skills.

Program Requirements:

Student pursuing the Culinary Arts Certificate Program must have earned a high school diploma or Louisiana High School Equivalency and must meet all other college admission requirements. Students must show competency in Reading and English during the fall semester through ACT or placement testing, or by enrolling in READ 099  and ENGL 099  course in the spring with a grade of “C” or better. Students must have completed first semester courses with a grade of C or higher before entering second semester courses. First semester courses are offered during the fall semester only; students must enroll in all five courses concurrently. Second semester courses are offered during the spring semester only; student must enroll in all courses concurrently.

Students must be available for 35 lecture hours and lab instruction Monday-Friday. In addition to tuition, additional course fees apply.

Required Courses for the Certificate of Technical Studies in Culinary Arts: