Culinary Arts Option, A.A.S. - Technical Studies

The Culinary Arts Option is designed for students who are interested in becoming a professional chef or obtaining skills for a career in the culinary industry. Student success is a priority in this student-focused program offering a comprehensive curriculum and actual practice in all aspects of the culinary arts. Emphasis will be on the technical and management skills needed to work in restaurants and food service operations. Students will have the opportunity to apply and practice skills acquired in a real-world environment. This program provides a solid foundation for a great and exciting culinary career.

Upon completion of this program, graduates will be able to:

• Demonstrate proficiency in basic industry terminology.
• Practice standards in behavior, grooming, dress, and safety that reflect the mature work attitude expected of an industry professional.
• Maintain high standards of sanitation and food safety as established by the ServSafe® program.
• Develop skills in knife, tool and equipment handling and care, apply principles of food preparation to produce a variety of food products.
• Demonstrate the overall concept of purchasing and receiving practices in quality food service operations.
• Demonstrate the ability to convert, weigh and measure recipes.
• Describe the characteristics, functions, and food sources of the major nutrients and maximize nutrient retention in menu planning, food preparation, and storage.
• Develop skills in the fabrication, portioning, and yield costing of protein products.
• Demonstrate proficiency in techniques for preparation and presentation of baking and pastry.
• Demonstrate quality customer service including supervisory management, dining room service, guest service, working with others, and multi-tasking.
• Apply the principles of menu planning, development, and execution.
• Communicate clearly and professionally, both verbally and in writing.
• Demonstrate creativity and problem-solving skills, based on operational theory and procedures.
• Demonstrate an understanding of organizational structures within hospitality and food service establishments.