Culinary Arts
SMCC’s Culinary Arts program , Maine’s only American Culinary Federation Accredited post -secondary program, offers instruction in food preparation and servi ce to supply these demands. The program curriculum covers all aspects of fundamental food preparation including meats, poultry, fish, vegetables, sauces, soups, bread and pastry baking, desserts, specialty cooking, dining room service, and more.
Courses
- BUSN 255 — Human Resource Management
- CULA 102 — Introduction to Culinary, Hospitality and
- CULA 103 — ServSafe®
- CULA 110 — Culinary Skills
- CULA 120 — Basic Food Preparation
- CULA 130 — Basic Baking
- CULA 140 — Food and Beverage Purchasing
- CULA 200 — Culinary Arts Externship
- CULA 233 — Advanced Baking
- CULA 234 — Advanced Pastry Techniques
- CULA 241 — Planning/Dining Room Service
- CULA 250 — Menu Planning and Development
- CULA 260 — Modern Culinary Trends
- CULA 261 — Catering
- CULA 262 — Chef in Residence
- CULA 263 — International Cuisine
- CULA 264 — Classical French Cuisine
- CULA 270 — Beverage
- ENGL 115 — Introduction to Literature
- ENGL100 — with one additional credit hour of built-in lab
- MATH 130 — Technical Math
- NUTR 110 — Normal Nutrition with Lab
- PSYC 100 — Introduction to Psychology