The requirements for this program of study are effective beginning the semester shown above. If you began working on this program before the effective semester, you may not be affected by the changes. Consult with the program contact person or the department chair to determine your eligibility to complete the program under previous requirements.
The Culinary Arts major is designed to train individuals in all aspects of the culinary arts field. Successful students will be prepared to work as cooks in a wide range of food service settings, such as restaurants, hotels, catering operations, and institutional kitchens, including banquet cooks. Additionally, this training will prepare students for transfer to a professional chef program or four-year university. Because of certain restrictions for transfer, please consult with a counselor before beginning the program.
Upon successful completion of this program, the student will be able to:
This program of study is also available as a certificate option.
- Demonstrate station organization, purchasing, storage, menu writing, and sanitation principles as they apply to food handling;
- Use classic cooking terminology and methods, apply health and safety standards;
- Demonstrate skill and apply professional industry standards in food handling, beverage service, baking and food service, and use of hand tools;
- Demonstrate responsibility and team skills for the food service industry;
- describe career opportunities within the food industry and strategize own career;
- Critique, assess and improve one's own performance, listening skills and communication skills for personal, academic, and career purposes;
- Recognize the diversity of cultural influences and values related to a professional culinary environment; and
- Think critically in evaluating information, solving problems, and making decisions related to food preparation and food service.