The Culinary Arts program consists of 64 credits of specific training required to prepare students for a variety of positions in the culinary industry. Students will learn the theoretical /practical knowledge that provides critical competencies to meet industry demands. Courses include sanitation/safety, baking, culinary fundamentals/production skills, nutrition, customer service, and management. Graduates should qualify for entry level opportunities.
Recent interest in health and food has led more and more companies to open businesses related to Culinary Arts in the science and art of cooking. Our program offers students an opportunity to become culinarians in the food service industry. This 92-credit program includes basic knowledge of food science, nutrition, diet, food safety and understanding of global cuisines, along with lab classes that offer students an opportunity to practice their skills and artistry. Between July 2022-June 2023, the program’s cumulative enrollment was 38 students and total completers was 7. The percentage of students who completed or graduated as of the end of the last academic year is 64%.
- With the rise of population and income growth, higher consumer demand for food is expected at a variety of dining places. People will continuously dine out, buy takeout meals, or have food delivered. As a response, more restaurants, cafeterias, and catering services will open, thus requiring more cooks to prepare meals for customers. Additionally, as people continue to prefer healthier foods and faster service in restaurants, grocery stores, and other dining venues, these places will demand experienced cooks who can prepare high quality meals
- Employment of culinarians is estimated to grow 7% from 2016 to 2026, about as fast as the average for all occupations. Individual growth will vary by specialty.
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| Number | Course | Credits |
| CUA101 | Fundamental of Cooking | |
| CUA153 | Sanitation and Safety | 4 |
| CUA160 | Basic Cooking Theory and Practice | 4 |
| CUA165 | Cooking Theory and Practice – Sauces, Soups, and Stocks | 4 |
| CUA171 | Meat, Seafood, and Poultry Preparation | 4 |
| CUA172 | Fruit, Vegetable, and Starch Preparation | 4 |
| CUA185 | Fundamentals of Baking | 4 |
| CUA188 | Pastry Arts | 4 |
| CUA204 | Nutrition | 4 |
| CUA216 | Western Cuisine | 4 |
| CUA218 | Asian Cuisine | 4 |
| CUA228 | World Cuisine | 4 |
| CUA253 | Recipe and Menu Management | 4 |
| CUA256 | Food Service System Management | 4 |
| CUA258 | Introduction to Gastronomy | 4 |
| CUA261 | Garde Manger | 4 |
| CUA262 | Advanced Cooking Theory and Practice | 4 |
| CUA270 | Career Development I | 4 |
| CUA271 | Career Development II | 4 |
| Total Required Credits | 64 |
| Number | Course | Credits |
|---|---|---|
| BUA101 | Introduction to Business | 4 |
| BPS102 | Business and Professional Speech | 4 |
| ENG101 | English Composition | 4 |
| HIST203 | U.S. History | 4 |
| SPN101 | Introduction to Spanish I | 4 |
| SPN102 | Introduction to Spanish II | 4 |
| BIO102 | Introduction to Biology | 4 |
| IT101 | Introduction to Computer Science | 4 |
| MAT101 | Algebra | 4 |
| MAT201 | Pre-Calculus | 4 |
| CRT101 | Critical Thinking | 4 |
| PSY101 | Introduction to Psychology | 4 |
| SOC101 | Introduction to Sociology | 4 |
| SOC201 | Society and Human Behavior | 4 |
| Total Required Credits (7 courses from above) Select from at least one of each discipline |
28 |
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Chef Noree Hatheway
Chef Noree Hatheway obtained a Bachelor’s degree in Government from Georgetown University and holds a Master of Science in International Hospitality Management. In addition, she obtained a pastry arts certificate from L’Academie de Cuisine and has had the privilege to work under the guidance of former White House Executive Pastry Chef Roland Mesnier. She has extensive experience working in luxury hotels, including several years as an Executive Pastry Chef with the Ritz-Carlton Hotel Company. She has been teaching since 2009. |
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Chef Christopher Carey
Chef Christopher Carey obtained a Bachelor’s degree in Economics from Fordham University and holds a Master of Business Administration and a Master of Science in International Hospitality Management. In addition, he has completed training at both the French Culinary Institute (FCI) and Le Cordon Bleu. He has had the privilege of working under the guidance of notable chefs Gray Kunz and Daniel Boulud. He has extensive experience as an Executive Chef in various fine dining establishments as well as catering companies. He has been teaching since 2012. |
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Chef Chris Pepin
Chef Chris Pepin obtained an associate degree in Culinary Arts from the New England Culinary Institute. He directed The Good Project, a Boston-Area culinary program that mentors youth through cooking. In addition, he has extensive experience in the corporate culinary field including Executive Chef positions with Sodexo, Aramark, and Compass. He has been teaching since 2010. |
Medium Salary
