The Culinary Arts program provides a comprehensive occupational-technical education that prepares students with the skills needed for immediate industry employment opportunities as culinary artisans and managers within a variety of culinary, food service, hospitality, and retail paths.

The Culinary Arts program provides a comprehensive occupational-technical education that prepares students with the skills needed for immediate industry employment opportunities as culinary artisans and managers within a variety of culinary, food service, hospitality, and retail paths.

The Culinary Arts program provides a comprehensive occupational-technical education that prepares students with the skills needed for immediate industry employment opportunities as culinary artisans and managers within a variety of culinary, food service, hospitality, and retail paths.

The restaurant and foodservice industry is one of the fastest growing occupational sectors with a need for well-trained and skilled professionals. The Associate of Applied Science Degree in Culinary Arts blends professional and technical courses in the culinary arts with general academic courses that provide graduates with the technical knowledge and hands on skills needed to be successful in the foodservice industry. The required internship provides students with the opportunity to apply and put into practice what they are learning in a real-time setting and to gain insight into their chosen field. Career opportunities in the restaurant and foodservice industry include: chefs, sous chefs, pastry chefs, personal chefs and line cooks at casual and fast food restaurants as well as hotels, resorts and country clubs. The Associate of Applied Science Degree prepares students for immediate employment upon graduation.

Prepares individuals for immediate employment as a professional cook. Combining technical training and work-based learning, this program will meet the demands for competitive employment in the food service industry. Program graduates will have the necessary training and experience for competitive entry into employment in restaurants, catering, grocery stores, and institutional food service. Successful graduates will earn a ServSafe certification for food safety.

To provide a foundation in food production and the culinary arts field. There is continued demand for qualified cooks and food service managers within the restaurant industry, one of the major employers in the College's service region. This program will give students technical education in culinary arts and food service management, which will prepare them to be competent and confident professionals ready to enter and be successful in the industry. Students who wish to transfer to a degree program are encouraged to take the necessary general education courses in addition to completing the program content.

To continue to build food production knowledge and increase the skills necessary to advance in the hospitality field. There is continued demand for qualified cooks and food service managers within the restaurant industry, one of the major employers in the College¿s service region. The Baking and Pastry Fundamentals program will give students both service and technical education in culinary arts and food service management, which will prepare them to be competent and confident professionals ready to enter and be successful in the industry. The Baking and Pastry Fundamentals Career Studies Certificate is designed to introduce students to a variety of techniques, correct vocabulary and equipment. Students who wish to transfer to a degree program are encouraged to take the necessary general education courses in addition to completing the program content.

To continue to build food production knowledge and increase the skills necessary to advance in the hospitality field. There is continued demand for qualified cooks and food service managers within the restaurant industry, one of the major employers in the College's service region. The Advanced program will give students both service and technical education in culinary arts and food service management, which will prepare them to be competent and confident professionals ready to enter and be successful in the industry. The Advanced Career Studies Certificate is designed to introduce students to a variety of Regional and International Cuisines. Students who wish to transfer to a degree program are encouraged to take the necessary general education courses in addition to completing the program content.

This curriculum is designed to provide students with the knowledge and ba sic skills required to be successful in the culinary industry

The Associate of Applied Science (A.A.S.) degree in Culinary Arts is designed to provide the education and training necessary to prepare students for entry into or continued employment in food service operations. Graduates are prepared for positions such as assistant kitchen manager, chef de partie, caterer, banquet chef, chef tournant, sous chef, and eventually, executive chef.

The Culinary Arts program is accredited by the American Culinary Federation Education Foundation (ACFEF) Accrediting Commission. Graduates of the ACFEF accredited postsecondary degree program are eligible to receive a Certified Culinarian®(CC®) designation.

The Career Studies Certificate in Catering prepares individuals to work as banquet caterers, personal caterers, or business owners who wish to provide catering services to residential or commercial customers.

The Career Studies Certificate in Classical Cooking prepares students to work as food service (kitchen) workers, line cooks, and chefs in various restaurant venues.

The Culinary Arts degree prepares students for an exciting career in the food industry. With work experience, graduates will be prepared to become head cooks and chefs.

The Culinary Arts degree with a focus in baking and pastry prepares students for a career in the Baking and Pastry industry.