Culinary Arts2020-08-04T07:34:01+00:00

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.@






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


CUS172 Fruit, Vegetable, and Starch Preparation 60
CUS261 Garde Manger 60
CUS262 Advanced Cooking Theory and Practice 60


Frederick Lewis

Instructor, Culinary Arts

  • The Culinary Institute of America at Greystone, Napa California
    18 CEU credits in Baking and Pastry (1996)
  • Baltimore International Culinary College, Baltimore, Maryland
    AA Degree in Restaurant and Food Service Management (1989)
    AA Degree in Restaurant and Cooking Skills (1988)
    Certificate of Excellence in A La Carte Techniques/ Management (1988)


Chef Owner Fairfax Hill Restaurant and Greenhouse Biergarten (2014-2020)

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