The Culinary Arts program consists of 1,022 hours 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.

This program offers students an opportunity to become culinarians in the food service industry. Students learn basic knowledge, hands-on skills, and techniques demanded by the complex culinary industry through classroom instruction and laboratory classes. The culinary arts program requires 1,022 hours in total. 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

Hours
CUS101 Fundamentals of Cooking 60
CUS153 Sanitation and Safety 60
CUS160 Basic Cooking Theory and Practice 60
CUS165 Cooking Theory and Practice- Sauces, Soups, and Stocks 60
CUS171 Meat, Seafood, and Poultry Preparation 60
CUS185 Fundamentals of Baking 60
CUS188 Pastry Arts 60
CUS190 Artisan Bread 60
CUS204 Nutrition 40
CUS216 Western Cuisine 60
CUS218 Asian Cuisine 60
CUS228 World Cuisine 60
CUS253 Recipe and Menu Management 40
CUS256 Food Service System Management 40
CUS258 Introduction to Gastronomy 40
CUS270 Career Development I 202
CUS271 Career Development II N/A
 

Electives

  
CUS172 Fruit, Vegetable, and Starch Preparation 60
CUS261 Garde Manger 60
CUS262 Advanced Cooking Theory and Practice 60
  Total Required Hours   1,022

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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.

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.

Chef Chris Pepin

Chef Chris Pepin obtained an associate degree in Culinary Arts from 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.

 

Future career & Job Outlook

Chef, Service Manager, or Educator

 

 

Medium Salary