Culinary Arts

Culinary Arts Program Information

The Culinary Arts Program prepares students to enter the diverse and exciting field of food service. A field work experience requirement obliges the student to have a minimum of 240 hours of paid/non-paid experience in a food-service establishment, thus giving him/her the practical knowledge necessary to supplement his/her studies. The curriculum for Culinary Arts requires courses in a wide variety of subject areas as well as at least fifteen Culinary Arts courses. All Culinary Arts students are required to adhere to a dress code, and provide and care for their own uniforms.

Business Administration Careers / Hospitality Management Option

The Business Administration Careers (BAC) Program has been designed to allow and encourage the acquisition of specific skills which will enable the student to enter and perform successfully in a wide variety of career paths within business. The student will attain focus in his or her studies by concentrating in a sequence of courses collectively referred to as an "Option."

Pastry / College-Approved Certificate Program

The Pastry Certificate is designed to provide the student with the skills necessary to assist in pastry shops, restaurants, and many other industry institutions. Completion of the coursework in two semesters will award the student with a College-Approved certificate.

The student will receive their ServSafe certification upon successfully passing the National Certification exam, which indicates to future employers that the student has the knowledge and capabilities to maintain the sanitation standards as dictated by the National Restaurant Association.

Students can proceed toward a degree in Culinary Arts upon completion of this certificate, if they so desire.

Food Production / College-Approved Certificate Program

Completion of the coursework for the first two semesters of this program provides the students with a College-Approved certificate indicating that the student has been provided with the background necessary to establish and maintain sanitation standards for foodservice operations under the National Certification guidelines, as well as assist in the day-to-day kitchen operation of any institution.

Students can proceed toward a degree in Culinary Arts upon completion of this certificate if they so desire.