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 Technical Diploma 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.
Recipients of the Technical Diploma in Culinary Arts will be able to demonstrate:
Knowledge and applied skills to practice effectively as a professional chef in an intermediate position in the food industry;
Comprehension of the fundamentals of mathematics as related to the Culinary Arts profession;
Application of food preparation principles, including the fundamentals of food preparation, sanitation, menu planning, and dining room service;
Ability to develop an in-depth personal nutrient analysis;
Knowledge of the hospitality industry;
Knowledge of intermediate supervisory skills;
Knowledge and applied skills to practice effectively as a kitchen manager; and
Comprehension of the fundamentals of profit and loss as related to the restaurant industry.
Required Courses for the Technical Diploma in Culinary Arts: