Courses in the Culinary Arts Program

Culinary Arts is a full-time program that runs Monday through Friday from 8:00 a.m. until 4:30 p.m.

You will be scheduled for one lecture class and one lab class each day (fall and spring semesters). All classes run for 15 days (three calendar weeks), allowing you to complete 10 courses each semester.

All summer semester classes are kitchen lab classes; you will take one class each day and complete four courses.

Here are the courses in the Culinary Arts program (for details, see Course Descriptions by semester):

Lab Classes

  • American Cuisine
  • American Table Service
  • Baking, Introduction to
  • Baking, Intermediate
  • Beef and Veal Preparation and Cookery
  • Computers, Introduction to
  • Computer Accounting Applications
  • Garde Manger, Introduction to
  • Garde Manger, Advanced
  • Farinaceous Products and Vegetable Cookery
  • Fish and Shellfish Preparation and Cookery
  • Nutritional Cuisine and Poultry Preparation and Cookery
  • Stocks, Soups, and Sauces
  • Pork, Lamb, and Game Preparation and Cookery

Lecture Classes

  • Careers 
  • Employment Strategies
  • Hospitality Business, Introduction to
  • Hospitality Mathematics
  • Menu Design
  • Nutrition
  • Personal and Professional Development
  • Product ID
  • Purchasing
  • Sanitation Management
  • Student Journal/Portfolio
  • Supervisory Management
  • Wine Appreciation and Beverage Management