The Culinary Arts/Culinary Management program offers a variety of courses that develop skills with a hands-on and innovative approach. An introduction to cooking at the fundamental level to advanced skills in classical and modern techniques are the core of the culinary program. The coursework combines both laboratory and theory in a rigorous training format. The program has a student-operated restaurant and bakeshop/creamery that provides experience in areal-life setting. Coursework is supplemented with participation in the field with excursions to local farms, restaurants, and food purveyors. The emphasis of the program is providing industry relevant training in classical and advanced techniques such as, but not limited to, Gastronomy, Garde Manger and Baking & Pastry. The program has strong partnerships with local industry leaders and professionals in all aspects of the hospitality industry. Students are prepared for employment and transfer to four-year programs. Students are prepared for employment and transfer to four-year programs.
Program Goal: The goal of the culinary program is to provide students with industry-relevant training with a focus of building strong technical and career-building skills in the culinary field. Students obtain an integrated and expansive view of all aspects of the culinary arts for greater marketability and career opportunities.
Program Emphasis: The culinary program is designed for students interested in positions within the food industry. The emphasis of the program is providing industry-relevant training in classical and advanced techniques that can be applied in a wide range of culinary career settings. Opportunities are not limited to restaurants. Resorts, casinos, convention centers, catering, cruise ships and destination locations are all potential places of employment. Graduates can work for world-renown chefs, corporate industries, entrepreneurship, franchise operations, accounting, and management within a multitude of workplaces, private chef, and all aspects of one of the world’s largest private sector.
• Demonstrate academic and practical knowledge of classic and modern cooking and baking techniques
• Apply the concepts to integrate flavorings and techniques from a cultural perspective
• Proficiently use all basic and specialized culinary equipment including large equipment to hand tools.
• Demonstrate safe and sanitary food practices and production for public consumption.
• Develop the ability to critically think in time-restricted and high stressed setting.
• Demonstrate professionalism and effective communication with clients, kitchen staff and vendors.
Students will be assessed through a combination of performance evaluations, written assignments, and written tests and quizzes.
(Y1 or S1)
|HOSP 101||Introduction to Hospitality & Tourism||3||Y1 Summer|
|HOSP 111||Food & Beverage Management||3||Y1 Fall|
|HOSP 115||Strategic Leadership in Hospitality||3||Y1 Spring|
|HOSP 152||Hospitality Human Resources||2||Y2 Fall|
|NUTR 150||Nutrition||3||Y 1 Fall|
|CACM 101||Sanitation, Safety & Equipment||3||Y1 Summer|
|CACM 105||Fundamentals of Food Production Theory||3||Y1 Fall|
|CACM 110A||Fundamentals of Food & Service: Restaurant Operations||2||Y1 Fall|
|CACM 110B||Fundamentals of Food & Service: Cooking Techniques||2||Y1 Fall|
|CACM 120||Menu Analysis and Event Catering||3||Y1 Spring|
|CACM 130||Quantity Food Preparation Theory||3||Y1 Spring|
|CACM 131||Quantity Food Preparation Laboratory||4||Y1 Spring|
|CACM 212||Fundamentals of Baking and Pastry||3||Y2 Fall|
|CACM 201||Gourmet Food Prep ||3||Y2 Fall|
|CACM 205||Garde Manger||3||Y2 Spring|
|CACM 214||Advanced Baking||3||Y2 Spring|
|CACM 215||Advanced Pastry||3||Y2 Spring|