The Culinary Arts program provides students with entry-level skills in the food service industry. Students receive instruction in cooking and baking, as well as theoretical knowledge that underlines competency in the field. Additional training involves table service, menus, cost controls, storeroom, and stewarding. Students will have the opportunity to:
Learn and effectively practice basic and advanced technical skills in food preparation and service.
- Understand the principles of food identification, nutrition, and food and beverage composition.
- Gain experience in the proper use and maintenance of professional food service equipment.
- Become familiar with the layout and workflow of professional kitchens and bakeshops.
- Gain an appreciation for the history, evolution, and international diversity of the culinary arts.
- Develop a sense of professionalism necessary for working successfully in the food service industry.
Students spend approximately 10 hours a week in theory and 20 hours a week in the kitchen and dining room operating Emery's Restaurant to learn the front and back of restaurant operations. Successful completion of each semester or permission of the instructor is required for admission into the next semester. This is a selective enrollment program. Placement in specific math and English courses is determined by the college assessment test. Prospective students must score 33 or higher on the Pre-Algebra COMPASS placement test prior to entry into the program. Prospective students who do not meet the initial eligibility requirements for a professional-technical limited-enrollment program will need to take selected courses to receive necessary skill building prior to entering the program (see page 43 of the catalog).