Culinary Arts (A55150)

This curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.

Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.

In addition to the degree program, Culinary Arts offers a variety of specialized certificates such as Pantry Chef, Baking, and Demi-Chef. A Demi-Chef certificate is available for high school students in the Career and College Promise program.

Although classes are available in the classroom, online, and blended, the majority of the classes in this program are in the classroom. To view course descriptions, please click hereCulinary Arts courses have course prefixes of CUL and NUT.

To view a short video about the Culinary Arts program, please click here.


For more information about the Culinary Arts program, please contact:

Mr. Richard Kugelmann
 611A Horace Sisk







Dinner Service 2011