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 necessary to function as a professional in the hospitality industry in a sous chef, line cook, prep cook, or management position. The fast-growing food service industry is one of top ten employers in the country. The American Culinary Federation has recognized the program as one that meets the high educational standards set forth by the American Culinary Federation Foundation. Students in an ACF accredited program receive the best possible culinary arts training. 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 8:00am to 4:00pm.
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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 relations 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.
