The Culinary Arts Program is accredited by the Accrediting Commission of the American Culinary Federation Foundation.
Program Description The Culinary Arts program, which is taught by an award-winning faculty, is designed to provide graduates with the skills and knowledge to function professionally in the hospitality industry as a sous chef, line cook, prep cook, or in a variety of management positions. The food service industry is one of the largest and fastest growing industries in the United States. Course work consists of theory, lab skill development, and internships.
Program Costs Tuition, Fees, Material and Supply costs ... (more)
Degree & Certificate Requirements Courses Listed Alphabetically | Typical Student Schedule Specific courses will be offered each quarter. The sequence and schedule are available from the program instructor. Most first year classes will be offered from 7:00am to 1:30pm; some courses will be offered in the late afternoon.
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Students may apply for an Associate in Applied Science degree an Associate in Applied Science - Transfer degree or a certificate upon completion and verification of all requirements and standards.
Program Outcomes Culinary graduates will demonstrate knowledge and skills of standards in sanitation, safety, personal hygiene, and pass the National Restaurant Association Educational Foundation ServeSafe Managerial Certification. Graduates will prepare, cook, bake, and present a variety of foods in a flavorful and artistic manner; demonstrate effective customer service, human relation and communication skills with co-workers, customers, and supervisors.
Application & Registration Students may enroll in the Culinary Arts program at the start of fall or spring quarter on a space available basis. It is recommended that students register in MATH 100, PSYC 111, or COM 170 from 1:40pm to 3:00pm in addition to their culinary arts coursework.
