In the Culinary Arts program, students develop a basic background in cooking methods, portion control, and food service sanitation that enables them to become line or dinner cooks. Instruction includes salad and cold sauce preparation, short order cookery, meat cutting, and the preparation of soups, stocks, sauces, meats, and vegetables. Students learn efficient storeroom procedures, safety, and dining room protocol and procedures.
Instruction is provided in preparing ethnic and American regional cuisine.
The courses in the Culinary Arts program satisfy most of the requirements for the first year of the Food Service Management program. Students may enter in the autumn semester only.