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. 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.

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