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.
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.
- 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 |
| 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 |
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| CUS172 | Fruit, Vegetable, and Starch Preparation | 60 |
| CUS261 | Garde Manger | 60 |
| CUS262 | Advanced Cooking Theory and Practice | 60 |
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Alesha SalahuddinInstructor, Culinary Arts
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| Chef Alesha Salahuddin is a veteran military spouse who began her career in Culinary Arts working for various caterers in Fayetteville, NC. During her family’s tour overseas to Japan, she decided to pursue her Bachelor of Arts degree at Le Cordon Bleu, where she earned a degree in Culinary Management. Chef Alesha has over 15 years of experience in the culinary industry. Her tenure includes working at Goodwin House, Inc. in the DC area where she served as Catering Manager for two years. She is currently realizing her dream of becoming a Personal Chef and owns her own business, Silver Platter Cuisine, LLC. She enjoys customizing menus, hosting dinner parties, teaching cooking classes, and creating memorable dining experiences that fit her client’s needs. Chef Alesha is passionate about teaching her students and exposing them to a broad spectrum of the industry. With her extensive knowledge of Culinary Arts, she is a great mentor for future culinary students at Columbia College. | |
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Chris MorseInstructor, Culinary Arts
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| Chef Morse is a hands-on professional with a proven record of success with vast operational experience in multi-unit restaurant management including full service causal, convenient casual, quick serve, catering and banquet service. His major strengths are planning, problem solving and communication that drives sales, stays within budget and exceeds cash flows. He is known throughout the restaurant industry to be honest, friendly and always with integrity. | |