The Culinary Arts and Hospitality Program is a certificate program that will enable students to enter the culinary workforce with the confidence needed to build a successful career. The topics covered range from classical to modern techniques. This program will have a dual focus on both culinary and baking and pastry which will prepare students for employment in various departments of a food service establishment. Upon completion of this program graduates will have a well-rounded education enabling them to work in any establishment, from casual to fine dining restaurants.
Enrollment Completer Projections would be about 40 students per year.
Upon completion of this program students are prepared for entry level or higher positions depending on their previous experience. The dual focus of this program will prepare students for employment in both culinary and baking/pastry positions. Possible positions for culinary include prep cook, lead cook, Assistant Sous Chef, kitchen manager/supervisor, catering/banquet manager and food service entrepreneur. Possible positions for baking and pasty include baker, pastry cook, cake decorator, assistant to the pastry chef or lead baker and entrepreneur. Other possible opportunities for employment include sales, food writing, food photography, nutrition advisor and consultant.
The food service industry is in great need of employees with the skill set this program offers. Students will be exposed to many employment opportunities, many will benefit from employment soon after beginning this program.
Upon completion of this program students will be able to;
· Demonstrate and maintain proper safety and sanitation procedures.
· Define and explain a HACCP plan.
· Have knowledge of nutrition and how to create a nutritionally balanced menu.
· Demonstrate proper use of kitchen terminology.
· Demonstrate proper use and care of knives.
· Define major events in culinary history.
· Demonstrate proper knife cuts.
· Define various cooking methods.
· Prepare standardized recipes using a variety of cooking, baking and pastry techniques that meet industry standards.
· Demonstrate and explain how to calculate food costs.
· Define how to properly procure, purchase and receive food and dry items.
· Describe how to properly store food and dry items.
· Describe how to properly write a catering contract.
· Demonstrate how to properly set up a buffet.
· Have knowledge and understand how to conduct business, manage employees and effective communication skills.
|CUL110||Sanitation & Safety||2||S1|
|CUL150||Introduction to Culinary Arts 1||4||S1|
|NUTRI101||Nutrition & Foods||3||S2|
|CUL160||Introcution to Culinary Arts 2||4||S2|
|CUL120||Food, Beverage & Labor Cost Control||2||S3|
|BADM150||Small Business Entrepreneurship||3||S3|
|CUL720||Baking & Pastry||4||S3|
|CUL750||The Art of Garde Manger||4||S4|
Diann Thursby · 07/08/20
Received regional recommendation at 07-06-2020 IEDRC Deans Meeting.