Program Start Date: Fall (day) or Spring (evening)
Minimum Program Length: 64 academic weeks; 4 terms (day), 70 credits
Curriculum Code: 35318
Culinary Arts students learn the basic principles and applications of the food service industry. Competencies include safe food handling practices, sanitation, knife skills, equipment operation and safety, dining room operations and service, nutrition applications, and food preparation; garde manger, entrees, baked goods and pastries, and buffet planning and organization.
Students gain practical experience in a modern kitchen facility under the direction of the program director and local chefs. Students also may obtain practical experience in community hospitality operations through a scheduled internship.
Baker, banquet chef, pantry cook, assistant production manager, sauté cook, dining room host or server, food purveyor representative and catering chef.
This program is designed for graduates of the Culinary Arts certificate program. Students enrolling in this program complete the associate degree by adding general education, business and advanced culinary courses. However, students may also enroll directly into the associate degree program.
Students in the program have the opportunity to sit for two certification exams: ServSafe Food Handler and Manage First Professionals (MFP) Credential.
EEDA Career Cluster:
Hospitality and Tourism.