Simmering with entrepreneurial spirit? By taking courses in culinary management, you can take the first step toward becoming a restaurant or catering business owner or manager; a sommelier; or a personal chef, to name just a few options. Classes explore food and culture, hospitality law, restaurant design, and wine and spirits.
Earn credits that may count toward an associate degree or transfer to a four-year college. The culinary arts associate degree program provides the skills necessary to enter food service occupations at advanced levels. The technical portion of the curriculum prepares students in quality food preparation, advanced food preparation, cost control, portion control, quantity baking, quantity pastry, advanced pastry, meat cutting, garde manger, dining room operation and classical cooking techniques. Food purchasing and storage functions, menu formulation, terminology, and decorative culinary skills are also covered.
This program contains some courses restricted to students officially admitted to this program. Additionally, CAP 102, Culinary Sanitation or proof of current ServSafe certification as well as CAP 103, Introduction to Professional Cooking Skills and Techniques are pre-program requirements. The college requirements portion of the curriculum is vital to students’ development.
All courses are not offered each semester. Students should work with an academic advisor or counselor to develop a schedule that will work for them. Students who satisfactorily complete all college and program requirements qualify for an associate in applied science degree.
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|Certificate ||Associate/ |
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