Culinary Arts2018-11-12T16:36:31+00:00

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

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.

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: 70 weeks (Maximum Time Frame: 105 weeks)
Total Credits: 92 credits (Major – 64 credits & General Education – 28 credits)

Course List

Number Course Credits
Core requirements

CUA101

 

Fundamentals of Cooking

 

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

General Education Requirements

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)

Instructors

Randy Beattie

Instructor, 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.

Michelle Le

Instructor, Culinary Arts

•  Culinary Art Certification, Art Institute of Washington, Arlington, VA

Chef Michelle started her career in Culinary Arts as an Executive Sous Chef at a well-established catering company called La Prima Food Group. Throughout the years of working at La Prima Food Group, Chef Michelle had successfully run and operated three out of five kitchens, also being in charge of hiring and training new chefs and BOH staff members. Chef Michelle’s specialties are creative menu customization, and catering event planning and coordination. She has been building a great reputation of creating exceptional menu selections, having excellent communication skills and maintaining great relationships with her clients in Culinary Arts field. Chef Michelle’s classes are known for the creative and diverse recipe selections for each course, her clear and informative lecture, and rigorous kitchen training.

 

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