Culinary Arts, A.A.S.

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Major Code: 322

The Culinary Arts Program, accredited by the American Culinary Federation, is designed to meet the demands for well-trained food service personnel with an emphasis on development of basic techniques of commercial food preparation. Exposure to many facets of food preparation as well as nutrition, sanitation, menu planning, and personnel management used by the professional culinarian are included in the program. Hands-on experience is a high priority in the laboratory classes, building a solid foundation of basic cooking skills. Upon completion of the program students can obtain employment as cook, baker, sous chef, kitchen manager or supervisor, lead cook in restaurants, hotels, catering operations and other food service organizations. The program provides students with the opportunity to meet the requirements for certification by the American Culinary Federation.

In addition to General Education Outcomes, upon completion of this program, graduates will be able to:

Prepare all types of meals using safe, sanitary and nutritional skills
Use correct knife skills, kitchen equipment and kitchen related appliances
Demonstrate customer service techniques
Demonstrate skills in financial planning, menu planning
Explain key laws and regulations for food service establishments
Prepare for the entry level of certification in the American Culinary Federation

The program course requirements are presented in sequence. Part-time students and others who cannot follow this sequence should check course descriptions in the catalog to determine prerequisites and, in addition, should consult their academic advisor regarding the order in which they take courses.

Uniforms are required for CART 131 , CART 145 , CART 151 , CART 159 , CART 231 , CART 240 and CART 241 .