The Culinary Arts Program prepares students with the skills and knowledge necessary for a successful career in the rapidly growing culinary arts industry. Students complete a combination of management, nutrition and menu design courses, in addition to instruction in fundamental, intermediate and advanced culinary skills. The Program reinforces these skills through hands-on experience in the culinary arts field during the 320-hour co-operative work experience education course and the student-run restaurant, “The Terrace View Café.”
Graduates of the Culinary Arts Program find job opportunities as Chefs and Sous Chefs, Supervisors of Food Preparation Workers, Food Service Managers, Chefs in Healthcare Facilities and as Private Chefs. Graduates are eligible to receive the Certified Culinarian (CC) credential from the American Culinary Federation upon graduation.
Students interested in seeking “front of the house” employment in hotels, restaurants, country clubs and resorts should check out the Hospitality Management Program, AAB (Owens Code: HOSP) . Students interested in training for entry-level food service positions should explore the Baking and Pastry Certificate (Owens Code: ZBPD) or Culinary Arts Certificate (Owens Code: ZCAB) .
Department of Food, Nutrition and Hospitality
|Ann D. Theis, Dean
||Heritage Hall 106Y
|Joann L. Gruner, Chair
||Heritage Hall 114-C
The Culinary Arts program is accredited by the American Culinary Federation Education Foundation (ACFEF). For more information concerning accreditation standards, contact the American Culinary Federation, 180 Center Place Way, St. Augustine, Florida 32095, phone number 800-624-9458, web address www.acfchefs.org.
- The Culinary Arts Program will prepare graduates to be competent entry-level culinarians.
- The Culinary Arts Program will promote and support program completion and graduation.
Student Learning Outcomes
- Students will demonstrate the food production skills essential for success in the professional kitchen.
- Students will apply basic principles of food sanitation and safety in the food service operation.
- Students will evaluate menus based on recognized industry standards.
- Students will develop the management skills to prepare for the transition from employee to supervisor.
Information on Program and Student Learning Outcomes are available upon request. Send inquiry to firstname.lastname@example.org.
Students are not required to complete physical health screening. However, certain culinary classes require self-reporting of illness and strict personal hygiene. Cooperative Work Experience sites may have pre-employment health requirements for which the student is responsible for meeting.
Background Check Requirements
Background checks are not required for admission into the program. Cooperative Work Experience sites may require background checks as part of pre-employment screening.
Graduates are eligible to apply for the credential of Certified Culinarian (CC) from the American Culinary Federation. Information on applying for the CC can be found at http://www.acfchefs.org/ACF/Certify/ACF/Certify/.
Completion of the program provides eligibility to complete an examination to become a Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP) through the Association of Nutrition and Foodservice Professionals, which affirms the graduate is well prepared to manage a busy foodservice operation. For additional information, visit www.anfpoline.org
The Culinary Arts Program prepare students for Chef positions within culinary, foodservice and hospitality industry. The program’s philosophy integrates three important elements: a strong academic background to develop the student’s intellectual awareness, specialized business and culinary courses to prepare students for all areas of industry employment and practical on-the-job training to allow the student to become fully involved in their chosen field.
For additional information on opportunities in Culinary Arts, explore these professional organizations: