The related studies requirements are included in the following programs of study. Refer to the Academic Policies and Procedures section of this catalog for the specific requirements. 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. Students are awarded a Certificate of Completion after successfully completing the program. 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 autumn or spring semester. The Food Service Management program is the only program in Montana accredited by the American Culinary Federation Educational Institute Accrediting Commission.