The Culinary Arts Program, accredited by the American Culinary Federation, is designed to meet the demands for well-trained food service personnel with an emphasis on development of basic techniques of commercial food preparation. Exposure to many facets of food preparation as well as nutrition, sanitation, menu planning, and personnel management used by the professional culinarian are included in the program. Hands-on experience is a high priority in the laboratory classes, building a solid foundation of basic cooking skills. Upon completion of the program students can obtain employment as cook, baker, sous chef, kitchen manager or supervisor, lead cook in restaurants, hotels, catering operations and other food service organizations. The program provides students with the opportunity to meet the requirements for certification by the American Culinary Federation.
Upon completion of this program, graduates will be able to:
The program course requirements are presented in sequence. Part-time students and others who cannot follow this sequence should check course descriptions in the catalog to determine prerequisites and, in addition, should consult their academic advisor regarding the order in which they take courses.
Uniforms are required for CART 131, 145, 151, 159, 231, 240 and 241.
First Year - Fall Semester
First Year - Spring Semester
Second Year – Fall Semester
Second Year – Spring Semester
Student must complete a minimum of 15 credit hours in general education courses. Students who take 2 credits in math will be short 1 credit hour. Please work with your academic advisor.