Culinary Arts2019-05-16T14:36:48+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.

Recent interest in health and food has led more and more companies to open businesses related to Culinary Arts in the science and art of cooking. Our program offers students an opportunity to become culinarians in the food service industry. This 92-credit program includes basic knowledge of food science, nutrition, diet, food safety and understanding of global cuisines, along with lab classes that offer students an opportunity to practice their skills and artistry.

  • 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 Credits
Core requirements
CUA101
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Fundamentals of Cooking

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4

CUA153 Sanitation and Safety 4
CUA160 Basic Cooking Theory and Practice 4
CUA165 Cooking Theory and Practice- Sauces, Soups, and Stocks 4
CUA171 Meat, Seafood, and Poultry Preparation 4
CUA172 Fruit, Vegetable, and Starch Preparation 4
CUA185 Fundamentals of Baking 4
CUA188 Pastry Arts 4
CUA204 Nutrition 4
CUA216 Western Cuisine 4
CUA218 Asian Cuisine 4
CUA228 World Cuisine 4
CUA253 Recipe and Menu Management 4
CUA256 Food Service System Management 4
CUA261 Garde Manager 4
CUA262 Advanced Cooking Theory and Practice 4
CUA270 Career Development I 4
CUA271 Career Development II 4

Number Course Credits
BPS102 Business and Professional Speech 4
ENG101 English Composition 4
HIST203 U.S. History 4
SPN101 Introduction to Spanish I 4
SPN102 Introduction to Spanish II 4
BIO102 Introduction to Biology 4
CPS101 Introduction to Computer Science 4
MAT101 Algebra 4
MAT201 Pre-Calculus 4
CRT101 Critical Thinking 4
PSY101 Introduction to Psychology 4
SOC101 Introduction to Sociology 4
SOC201 Society and Human Behavior 4
Required 7 courses 28
(Select from at least one of each section)

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Alesha Salahuddin

Instructor, Culinary Arts

  • B.A. in Culinary Management- Le Cardon Bleu
  • A.S. in Culinary Arts- Fayetteville Tech Comm College
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.

Chris Morse

Instructor, Culinary Arts

  • B. A. in Business Administration in Business Administration- Wayland Baptist University
  • A. S.  in Culinary Art- Baltimore International Culinary College
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.

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