Culinary Arts
The Culinary Arts program prepares students by teaching the fundamental principles and techniques of professional cooking and baking. Students learn through classroom lectures, guest speakers, presentations, and hands-on activities for commercial kitchens. Students learn, develop, and test their skills by using different cooking methods to cook vegetables, starches, proteins, soups, sauces, and many other foods. They also develop and test their skills in baking breads, cakes, cookies, pastries, pies, and more.
Courses
- TECA1000 — Sanitation and Safety
- TECA1010 — Introduction to Culinary Arts
- TECA1020 — Culinary Math
- TECA1100 — Culinary I
- TECA1110 — Culinary Techniques
- TECA1130 — Advanced Culinary Techniques
- TECA1200 — Soups, Stocks, and Sauces
- TECA1210 — World Cuisine
- TECA1400 — Garde Manger - Cold Kitchen
- TECA1500 — Baking I
- TECA1600 — Baking II
- TECA1800 — Job Seeking Skills
- TECA1810 — Front of House Restaurant Management
- TECA1820 — Nutrition
- TECA1920 — Culinary Arts Externship