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Culinary Arts

Discover the art and science of culinary technology. Learn the latest cooking techniques, kitchen management, and culinary business skills from experienced industry professionals.

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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