Department Chair: Ryan Cox
Culinary Arts Degree Checklist (Effective Fall 2025)
Culinary Arts Degree Checklist (Prior to Fall 2025)
Culinary Arts Diploma Checklist (Effective Fall 2025)
Culinary Arts-Foodservice Technology Diploma Checklist (Prior to Fall 2025)
Advanced Catering for Entertaining Certificate
Catering Management Certificate
Culinary Skills for Childcare Kitchen Workers Certificate C55150D:
This curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities. Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management. Potential careers include:
Restaurant Chef
Personal Chef
Caterer
Baking and Pastry Chef
Food Service
Restaurant Manager
Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or food service manager.