Culinary Arts Program

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Jobs:

  • Chefs and Head Cooks - $34,191-56,218
  • Restaurant Cooks - $21,347-27,728
  • Private Household Cooks/
    Certified Personal Chefs - $27,794-60,502
  • First-line Supervisors/
    Managers of Food
    Preparation and
    Serving Workers - $22,681-36,304

If you’re the grill master in your house, or are often found in the grocery aisle looking for fresh ingredients because you love to whip up creative meals, think about a culinary career that will take you beyond your kitchen.

food prep

Culinary Arts

600 hours. Complete in 24 to 36 weeks.

Courses are separated into six modules. Learn the basic principles of cooking, theory, food prep, safe food handling, and even how to make perfect pastry. Plus, you’ll practice developing menus and managing food costs, to give you a good understanding of the restaurant business. This program is hands-on in an industrial kitchen area from day one. We offer the classes in the mornings (Monday through Thursday 8:30am-3pm), evenings (Monday through Wednesday 5pm-9pm), and weekends (Friday 5pm-9pm/Saturday 8:30am-5pm).

Students interested in the Culinary Arts Certificate Program, must attend a Mandatory Orientation and meet with a counselor. Please click here to sign up for orientation.

Culinary Arts Modules

Culinary Arts I

This course provides an introduction to Culinary Arts principles including food safety and sanitation. Special emphasis will be places on kitchen safety.

Culinary Arts II

This course provides an introduction to culinary terminology, techniques, and history with a special emphasis on food service operations. Culinary techniques will include measurement practices, tools, equipment and knife skills with an overview of kitchen staples, spices and flavorings.

Culinary Arts III

This course provides an introduction to the principles of cooking. The identification and preparation of protein sources will be studied. Techniques used in the preparation of stocks and sauces will be explored, with special emphasis on Garde Manger or cold food preparation.

Culinary Arts IV

This course provides an introduction to the identification and preparation of vegetables, starches and fruits. Emphasis will be placed on the identification and application of basic nutrition principles as they apply to the food service industry.

Culinary Arts V

This course provides an introduction into the principles of baking. The identification of ingredients and products will be studied as well as breakfast and brunch cookery.

Culinary Arts VI

This course provides an introduction to restaurant economics. Topics include menus, recipe conversions, management and supervision. Students will create menus and recipes depicting yield and unit costs.

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