Culinary Arts Program, A.A.S.
This program is for the highly motivated career-oriented person who desires to work in a restaurant or other food service establishment as a professional chef. This fast-track, quality training program combines general education studies, career courses and hands-on professional food preparation. Potential employment opportunities exist in food preparation and supervisory positions in restaurants, food catering services, and institutional food services in schools, colleges, hospitals, nursing homes, and business establishment facilities. Prospective students must take the College Placement Test prior to entering the program. Culinary Courses will run in three-week blocks each semester. Classe
Courses
- COMP129 — Information Technology
- CULA107 — Culinary Math
- CULA111 — Basic Food Skills I
- CULA112 — Basic Food Skills II
- CULA114 — Culinary Math and Purchasing
- CULA116 — Intro to Culinary Principles
- CULA127 — Ala Carte Lunch
- CULA131 — Nutrition in the Culinary Arts
- CULA141 — Dining Room I
- CULA145 — Kitchen Production
- CULA151 — Baking Skills I
- CULA241 — Dining Room II/Wines
- CULA243 — Advanced Dining Room
- CULA245 — Advanced Kitchen Production
- CULA251 — Patisserie
- CULA266 — Meat and Seafood Science
- CULA267 — American Regional Cuisine
- CULA272 — Adv Dining Room III/Spirits
- CULA275 — International Regional Cuisine
- ENGL121 — English Comp: Writing Process
- ENVR108 — Principles of Sustainability
- SOCI105 — Intercultural Communication
- SPCH115 — Public Speaking