The culinary program offers three options: the two-year Culinary Arts Associate Degree, the one-year Diploma program, and the Food Service Production Certificate which can be earned in two or three semesters.
The two-year Associate Degree program provides a wide range of theory and practice. Graduates of the degree program have held positions as chefs, bakers, food production supervisors, food purchasing agents, food service instructors and restaurant owners.
The one-year Professional Certificate program (see First Year Fall and Spring Semester courses) emphasizes skills necessary for employment as preparation cooks, line cooks or assistant bakers. The Certificate program provides students with the major baking and food production courses.
Many culinary classes are offered as four-week modules. Each module focuses on a specific area of culinary expertise and carries one credit towards graduation. It should be noted that modules are not necessarily offered in the sequence in which they appear in the profile below. In addition to regular culinary classes, students spend a portion of their lab time at the college-associated restaurants receiving hands-on experience. Students must also successfully complete a "black box" final practical exam in their senior year as a requirement for graduation.
Students are required to have medical insurance before entering this program. Students must purchase a basic set of professional knives at approximately $160, as well as three sets of uniforms at approximately $145. Further information will be mailed to students prior to the start of the semester.
Please note that courses denoted with an asterisk are part of the Food Service Production Certificate.
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| Fall Semester | Lec | Lab | Cr | ||
| CUL111 | Soups, Sauces and Basic Techniques* | 0 | 3 | 1 | |
| CUL112 | Introductory Food Production* | 0 | 3 | 1 | |
| CUL113 | Hot Food Techniques* | 0 | 3 | 1 | |
| CUL114 | Pantry* | 0 | 3 | 1 | |
| CUL115 | Food Theory and Meat Fabrication* | 3 | 0 | 3 | |
| CUL116 | Food Service Sanitation* | 3 | 0 | 3 | |
| ENG120 | College Composition | ||||
| Humanities Electives | 3 | 0 | 3 | ||
| Semester Total | 12 | 12 | 16 | ||
| Spring Semester | Lec | Lab | Cr | ||
| CUL117 | Introduction to Baking* | 0 | 3 | 1 | |
| CUL118 | Patisserie* | 0 | 3 | 1 | |
| CUL119 | Classical Desserts* | 0 | 3 | 1 | |
| CUL121 | Baking Theory* | 3 | 0 | 3 | |
| CUL122 | Introduction to Garde Manger* | 0 | 3 | 1 | |
| CUL123 | Table Service and Mixology | 3 | 0 | 3 | |
| Liberal Arts | 3 | 0 | 3 | ||
| Mathematics | 3 | 0 | 3 | ||
| Semester Total | 12 | 12 | 16 | ||
| First Year Total | 32 | ||||
| Total for Professional Certificate | 32 | ||||
| Summer Semester | Lec | Lab | Cr | ||
| CUL211 | Work Internship | 0 | 400 | 4 | |
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| Fall Semester | Lec | Lab | Cr | ||
| CUL213 | Charcuterie | 0 | 3 | 1 | |
| CUL214 | Buffet | 0 | 3 | 1 | |
| CUL215 | Food Sculpture and Design | 0 | 3 | 1 | |
| CUL216 | Menu Analysis and Restaurant Design | 3 | 0 | 3 | |
| CUL217 | Buffet Theory | 1 | 0 | 1 | |
| CUL225 | Restaurant Techniques | 0 | 45 | 1 | |
| CUL229 | Advanced Garde Manager | 1 | 0 | 1 | |
| English | 3 | 0 | 3 | ||
| Social Science Elective | 3 | 0 | 3 | ||
| Semester Total | 11 | 54 | 15 | ||
| Spring Semester | Lec | Lab | Cr | ||
| CHE112 | Nutrition* | 3 | 0 | 3 | |
| CUL219 | Regional American Cuisine* | 0 | 3 | 1 | |
| CUL220 | A la Carte Cookery* | 0 | 3 | 1 | |
| CUL221 | Internationale Cuisine* | 0 | 3 | 1 | |
| CUL222 | Food Service Management | 3 | 0 | 3 | |
| CUL223 | History and Culture Theory* | 1 | 0 | 1 | |
| CUL224 | Healthy Cuisine* | 0 | 3 | 1 | |
| CUL226 | Advanced Restaurant Techniques | 0 | 45 | 1 | |
| CUL227 | Product Purchasing and Marketing | 2 | 0 | 2 | |
| CUL228 | Senior Practicum | 0 | 0 | 0 | |
| Liberal Arts Elective | 3 | 0 | 3 | ||
| Semester Total | 12 | 57 | 17 | ||
| Second Year Total | 32 | ||||
| Total for Certificate | 25 | ||||
| * Denotes Certificate Program | |||||
| Total for A.S. Degree | 68 | ||||
