The Culinary Arts Program is based on competencies of the American Culinary Federation Education Foundation, Inc. (ACFEF) Accrediting Commission, and prepares students for careers in commercial cooking, dining room service and kitchen work.
Advisor / Program Contacts
Program Outcomes
Upon completion of this program, successful students will have demonstrated the ability to apply their skills and knowledge in the following ways:
- Students will possess the skills needed to obtain a lead cook position in the food service industry.
- Students will possess the needed skills in food purchasing, hospitality management, and general nutrition guidelines of food service.
Required & Prerequisite Courses
(* indicates prerequisites required, click course name to view details)
Course
Credits
Choose one of the following two classes:
Credits Subtotal:
5
Course
Credits
Total Credits Required:
79