Culinary Arts Program

Gain skills in every facet of running a commercial restaurant as you learn basic cooking principles, terminology and food handling practices.

Practical experience with all stations of line cooking, inventory, daily specials production, garde mange work, sauce preparation and commercial equipment maintenance prepare you to work in a commercial kitchen of a restaurant, catering company, cafeteria, deli or other specialty shop.

Students prepare to work in a commercial kitchen including restaurants, cafeterias, delis and other specialty shops. Curriculum includes basic cooking principles, terminology and food handling practices. The program incorporates every facet of running a commercial restaurant. Wait staff, all stations of line cooking, inventory, production of daily specials, manager work, sauce preparation, and maintenance of commercial equipment are included.

Culinary Arts (Commercial Cooking) AAS graduates will:

• Be prepared for employment as Cooks, Short Order Cooks, Pantry Cooks, Prep Cooks, Front Line Cooks, Sauté Cooks, and Grill Cooks.
• Obtain certification from the American Culinary Federation as a Certified Culinarian.
• Meet the Skills Standards of American Culinary Federation
• Perform excellent Customer Service

Any developmental coursework a student may be required to complete may increase the program length.

Degrees and Certificates	Length of Program	Admission Dates
Culinary Arts AAS	120 credits 6 quarters	Fall, winter, spring, summer
Culinary Arts Certificate of Proficiency	80 credits 4 quarters	Fall, winter, spring, summer

Related Programs

The Culinary Arts program is closely aligned with two other programs:

• The Baking Arts Program, that teaches the fine art of breads, pastas, pastries and desserts.
• The Hospitality / Wine Education Program, that teaches the fine distinctions of wines, as well as food pairing.