Culinary Arts A.A.S.
This degree program provides comprehensive two-year training in culinary arts, preparing students for entry-level restaurant and food service positions as chefs, station chefs, sous-chefs, bakers, and restaurant managers. Required courses introduce students to all facets of food service operations, including food preparation, nutrition, purchasing procedures, menu planning, equipment, and table service. The 600-hour externship trains students in fine restaurants and hotels. HCCC's Culinary Arts Institute, opened in 2005, is equipped with an elegant dining room, modern instructional kitchens, and classrooms.
Courses
- BIO201 — Practical Nutrition
- CAI114 — Tableservice I
- CAI115 — Food Sanitation & Culinary Pri
- CAI117 — Production Kitchen Skills I
- CAI118 — Pantry and Breakfast Cookery
- CAI119 — Bakeshop I
- CAI121 — Product Id & Purchasing
- CAI125 — Externship I
- CAI127 — Production Kitchen Skills II
- CAI128 — Introduction to Garde Manger
- CAI129 — Bakeshop II
- CAI206 — Intro to Sustainability
- CAI210 — Menu and Facilities Design
- CAI214 — Advanced Tableservice III
- CAI217 — Adv Kitchen - International
- CAI218 — Intermediate Garde Manger
- CAI223 — Food, Bev & Labor Cost Control
- CAI224 — Advanced Tableservice IV
- CAI225 — Externship III
- CAI227 — Advanced Kitchen-Classical
- CAI228 — Advanced Garde Manger
- CSC100 — Intro to Computers & Computing
- CSS100 — College Student Success
- ENG101 — College Composition I
- ENG102 — College Comp II
- ENG103 — Technical Report Writing
- ENG112 — Speech
- HUM128 — Food and Culture