Mission
The Culinary Arts program consists of 68 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.
Overview
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.
Culinary Arts Prospects
• 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.
Program Facts
Program Length: 60 weeks (Maximum Time Frame: 90 weeks)
Total Hours: 1,022 Hours
Course List
| 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 |
| CUS172 | Fruit, Vegetable, and Starch Preparation | 60 |
| CUS185 | Fundamentals of Baking | 60 |
| CUS188 | Pastry Arts | 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 |
| CUS270 | Career Development | 302 |
| Electives | ||
| CUS172 | Fruit, Vegetable, and Starch Preparation | 60 |
| CUS261 | Garde Manger | 60 |
| CUS262 | Advanced Cooking Theory and Practice | 60 |
Instructors
 |
Randy BeattieInstructor, Culinary Arts• Master Certification in Hospitality Management, Cornell University, Ithaca, New York • Certificate in Food and Beverage Manager, The Culinary Institute of America, Hyde Park, New York • US Air Force Culinary Program |
| Chef Beattie has had the pleasure of working at some of the top hotels in America, and under some of the top chefs in the world. He was trained under Necip Euturk, one of the top 5 Master Chefs in the world and fully qualified Executive Chef and Food and Beverage Director. Chef Beattie received his Master Certification in Hospitality Management from Cornell University. He has done 2 presidential inaugurations as a chef (one as Executive Chef of special events), 5 international sporting events, guest chef at the Kennedy Center at Washington D.C., and private chef to the Kennedy family. He has cooked for several presidents, royalty, hundreds of celebrities. Chef Beattie’s specialties are operational turnarounds, pre-opening, opening operation, setting corporate standards. He has worked as a chef instructor at 4-year culinary schools and is very strong in trouble-shooting operations. |
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