About Us

Culinary and Baking Arts is an ACFEF accredited program through the American Culinary Federation and consists of a two-year program in the arts of professional food preparation and related areas such as catering and restaurant management. Students learn the rich history and science of culinary and baking arts by preparing everything from appetizers to entrees, and desserts to baked goods in a commercial setting. In addition to food preparation, students develop skills in equipment operations, safety and sanitation, menu planning, record-keeping, and service operations. Students learn about food costs in relation to professional restaurant management as well as recipe conversion and front-of-house management. Students are also taught a variety of topics from Breads to Poultry and even Cakes. Math and communication skills are stressed. Culinary Math makes up a significant portion of our teaching as students should have the ability to convert measurements and add or subtract items. Many Culinary Arts students continue their studies by enrolling in a culinary, baking, or hospitality post-secondary program. Articulated credits are possible with FCC's HCTI Institute. For more info on the articulated credits, visit the Continued Education section.