This culinary arts non-apprenticeship curriculum is planned to meet the increasing employment needs in the 21st century for trained chefs and culinary experts. The program includes classroom and food laboratory experiences and requires students to complete an externship with a minimum of 300 hours. This program accommodates both part- and full-time students. Students are expected to be well-groomed in compliance with standards of sanitation. Uniforms will be required for all lab classes. Only students officially enrolled in the program may take CLR courses.
Upon successful completion of the program, the graduate will:
Practice safe and sanitary work habits and food handling procedures throughout the entire flow of food through a food establishment.
Demonstrate basic proficiency in fundamental cooking and baking techniques.
Prepare, according to recipe, a wide variety of global, classical and contemporary, savory and sweet food products.
Employ basic business management techniques as they relate to the successful operation of a foodservice operation.
Work collaboratively as part of a team to plan, create and execute menus for a foodservice operation.