Culinary Arts 

The Hospitality Management (Culinary Arts) provides all the basics for the beginner and all of the advanced management skills for those who have worked in the culinary field at line-level positions. Practical industry related experiences are included. The culinary arts curriculum follows the guidelines of the American Culinary Federation.

A staple of the Metropolitan Campus for 20 years, the Culinary Arts program is now expanding to the Eastern Campus for Spring 2009.  Begin taking classes now to get a jumb on your degree for when the new state-of-the-art kitchen opens for Fall '09!  This new kitchen at the Eastern Campus will feature both teaching and demonstration kitchens with the lastest in cooking and baking technologies.

The Culinary Arts program has 3 major components:

1. Culinary concentration/hands-on food preparation: Emphasizes hands-on food preparation, including advanced techniques in garde-manger, baking and contemporary and classical cuisine
2. Kitchen management and supervision: Emphasizes menu planning, purchasing, cost control, human resource training and supervision, and facilities management
3. Academic: Prepares the student for critical thinking, decision making, customer service, communication skills and cultural awareness

This program is designed to prepare students to demonstrate the following program outcomes:
Hospitality Management - Culinary Art Degree Outcomes

Suggested Semester Sequence