Program Overview

Introduction to the Culinary Arts Program

The Culinary Arts program is designed to provide students with the skills and knowledge necessary to succeed in the culinary industry. The program offers a comprehensive curriculum that covers various aspects of culinary arts, including kitchen operations, food production, and management.

Program Courses

The program includes a range of courses that provide students with hands-on experience and theoretical knowledge. Some of the courses offered include:

• CHEF 101: Culinary Arts Kitchen Orientation: Provides students with basic information and skills necessary for success in the Culinary Arts program.
• CHEF 125: Introductory Cake Decorating: Introduction to the professional cake decorating techniques used by pastry chefs.
• CHEF 126: Intermediate Cake Decorating: Introduction to more advanced professional cake decorating techniques used by pastry chefs.
• CHEF 127: Chocolate Work: Introduction to working with chocolate utilizing a variety of methods.
• CHEF 128: Advanced Chocolate Work: More advanced treatments of chocolate are explored and professional techniques for the chocolatier are developed.
• CHEF 129: Wedding Cake Design and Construction: Basic skills in designing wedding (or other specialty event) cakes.
• CHEF 155: Special Topics: Specific subjects to be announced in the Schedule of Classes.
• CHEF 165: Math for Kitchen Operations: Fundamental mathematical concepts and computations, including measurement, recipe scaling and conversions, metric unit conversion, ingredient yield calculations, ratios and cost extensions.
• CHEF 211: Food Production Management I: Introduction to kitchen design, workflow, and commercial equipment.
• CHEF 212: Food Production Management II: Selection and use of ingredients, demonstration and application of classical and modern cooking and preparation techniques.
• CHEF 213: Bakery Management I: Fundamentals of baking from a supervisory/management perspective.
• CHEF 214: Bakery Management II: Advanced techniques and management of bakery operations are explored.
• CHEF 233: Culinary Arts Fundamentals I: Introduction to the basics of culinary arts, including ingredients recognition, cooking methods and techniques.
• CHEF 234: Culinary Arts Fundamentals II: Continuation of introductory course focusing on meat cookery, daughter sauces, cold food preparation, poultry and seafood.
• CHEF 235: Advanced Culinary Arts I: Exploration and experience in preparation techniques beyond the basic level.
• CHEF 236: Advanced Culinary Arts II: Advanced techniques and experimental use of food combinations to enhance the student's repertoire of skills and abilities.
• CHEF 237: Banquet/Catering Production: Planning and implementation of the culinary aspects of catered functions.
• CHEF 240: Baking Fundamentals I: Introduction to baking techniques, measurement and use of ingredients, equipment use and chemical reactions inherent in the baking process.
• CHEF 241: Baking Fundamentals II: More advanced baking and bread making techniques are covered in this course with emphasis on the more advanced elements of quantity production.
• CHEF 242: Intermediate Baking I: More advanced baking and pastry techniques are covered in this course with emphasis on the basic elements of patisserie production.
• CHEF 243: Intermediate Baking II: Continuation of work with basic elements of patisserie products including laminated doughs and filled products.
• CHEF 245: Pastry Art and Techniques: Advanced skills for the pastry chef including pulled sugar work, spun sugar, chocolate art, pastillage, marzipan molding, butter carving and advanced decorating techniques.
• CHEF 255: Special Topics: Specific subjects to be announced in the Schedule of Classes.
• CHEF 256: International Cuisine: Exploration into a variety of international cuisines is undertaken, including the cultural and historical backgrounds of the foods being prepared.
• CHEF 257: Garde Manger: Traditional garde manger skills are taught, including plated salads, cold foods, entrements, pates, forcemeat, terrines, charcuterie and chaud froid work.
• CHEF 260: Nutrition for Chefs: Aspects of basic human nutritional requirements are covered as are the applications of the standards to the cooking and baking.

Program Requirements

The program has specific requirements that students must meet to graduate. These requirements include:

• Completion of all required courses
• Maintenance of a minimum grade point average
• Completion of a capstone project or internship

Program Restrictions

The program is restricted to students who meet specific criteria, including:

• Admission to the Community Colleges campuses
• Declaration of a major in Culinary Arts or a related field
• Completion of prerequisite courses for certain classes

Conclusion

The Culinary Arts program is a comprehensive and rigorous program that provides students with the skills and knowledge necessary to succeed in the culinary industry. With a range of courses and hands-on experience, students will be well-prepared for a career in culinary arts.