There are a wide variety of culinary establishments found today, everything from small restaurants to large banquet facilities. These types of businesses require individuals who are trained in a variety of culinary areas to ensure their customers are treated appropriately. These areas include measuring, mixing, and cooking ingredients according to recipes, as well as directing other kitchen workers, estimating food requirements, and ordering food supplies.
The objective of the Culinary Arts Program is to provide graduates with the skills and knowledge that will enable them to qualify for entry-level positions in the many different types of culinary facilities. These positions include, but are not limited to, short-order cooks, cafeteria cooks, food preparers, and sous chefs.
This training program is divided into six and twelve-week quarters. Completion of the 96 week program is acknowledged by the awarding of an Associates of Applied Science Degree.
There are a wide variety of culinary establishments found today, everything from small restaurants to large banquet facilities. These types of businesses require individuals who are trained in a variety of culinary areas to ensure their customers are treated appropriately. These areas include measuring, mixing, and cooking ingredients according to recipes, as well as directing other kitchen workers, estimating food requirements, and ordering food supplies.