Program Start Date: Fall (day and evening)
Minimum Program Length: 48 academic weeks; 3 terms day, 36 credits
Prgoram ID: CT.CULN
Curriculum Code: 60648
Program Description
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; gardemanger, entrees, baked goods and pastries, and buffet planning and organization. Students learn skills to manage production, inventory, purchasing and receiving and personnel.
Practical Experience
Students gain practical experience in a modern kitchen facility under the direction of the program director and local chefs.
Professional Opportunities
Baker, banquet chef, pantry cook, assistant production manager, sauté cook, dining room host or server, food purveyor representative and catering chef.
Unique Aspects
This program is accredited by the American Culinary Federation Foundation Accrediting Commission (ACF). Students will benefit from expanded career opportunities by participating in this program and may obtain their Certified Culinarian designation through the American Culinary Federation.
Students in the program have the opportunity to sit for the ServSafe Food Handler examination.
EEDA Career Cluster:
Hospitality and Tourism
Program Learning Outcomes
Students will be able to:
- Demonstrate appropriate cooking methods to prepare hot and cold foods on a variety of commercial kitchen equipment while utilizing pertinent food safety and sanitation measures.
- Design menus employing appropriate nutritional applications.
- Calculate needed culinary math for recipe manipulation and common costing factors.
- Demonstrate front-of-the-house proficiency by designing and setting up dining rooms and performing proper serving techniques.
- Analyze career options, hierarchy, and practices within the food service industry.
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