PREPARE YOURSELF FOR THE INDUSTRY
CULINARY ARTS, Associate Degree
This program is designed to provide hands-on training in practical food preparation skills, presentation of classic and international cuisine, store room operations, nutrition, safety, sanitation, food selection and purchasing. Upon successful completion of the program, graduates can pursue positions as Cooks, Line Cooks, and Assistant Pastry Chefs, and begin a career path ready to assume chef status and opportunities as sous chefs, head chefs, and pastry chefs.
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| Courses |
| CA101 | Introduction to Culinary Arts, Breakfast, Lunch Cookery & Starches |
| CA102 | Soups, Stocks, Sauces and Fish and Shellfish Identification and Cookery |
| CA103 | Meat Poultry Cookery Identification – Characuterie |
| CA104 | Professional Baking Fundamentals and Patisserie |
| CA105 | Classical Cuisine and Garde Manger |
| CA106 | Advanced Intercontinental Cuisine |
| CA107 | Culinary Arts Internship |
| CA108 | Hospitality & Food Service Externship |
| FS101 | Safety, Sanitation and Kitchen Design |
| FS102 | Food Service Math |
| FS103 | Purchasing for Foodservice |
| FS104 | Computer Food & Research Strategies |
| FS105 | Purchasing and Cost Controls |
| FS106 | Nutrition for Foodservice |
| FS107 | Wine, Spirits & Beverage Management |
| FS108 | Food and Beverage Management |
| FS109 | Introduction to Dining Room Management |
| FS110 | Public Relations & Employee Supervision |
| FS111 | Job Search and Interview Techniques |
| FS112 | Small Business Entrepreneurship |
| GE101 | Business Communications |
| GE103 | Oral Communications |
| GE104 | Psychology |
| GE105 | Sociology |
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