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Culinary Arts

You’ve loved being in the kitchen for as long as you can remember, so turn that love into a career with a degree in Culinary Technology. Hands-on training will prepare you for a position in a variety of foodservice settings.

The Culinary Technology curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in various food service settings including full-service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.

Course offerings emphasize practical application, a strong theoretical knowledge base, and professionalism and provide the critical competencies to meet industry demands successfully. Courses also include sanitation, food/beverage service and control, baking, garde manger, American/international cuisines, food production, and hospitality supervision.

Graduates should qualify for entry-level positions such as line cook, station chef, and assistant pastry chef. American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef, or food service manager.

Curriculum Information

Culinary Arts, A.A.S. (A55150)
Culinary Arts Diploma (D55150
Culinary Arts CTE Pathway (C55150CP) for High School Students
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