About this course
The culinary arts program prepares individuals for a wide variety of entry level positions in the food service industry. This program provides all of the educational components required for certification through the American Culinary Federation. The objective of the program is to give students an array of culinary and management skills that are utilized in today’s food service industry.
Culinary job opportunities are everywhere, from next door to across the globe. With culinary skills, many students find work in restaurants, the hotel industry, pastry and specialty shops, cruise lines, and resorts, bakery and candy companies, catering services, institutional food service operations, and for themselves.
The culinary arts curriculum contains a core of eight culinary arts classes, six management classes, two semesters of practicum and general education classes from the common core curriculum. Students are required to enroll in all of the classes listed, for a semester, during semesters 1 and 2. Exceptions require prior approval from the program coordinator.