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 California18 CEU credits in Baking and Pastry (1996)
  • Baltimore International Culinary College, Baltimore, MarylandAA 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)

Chef Frederick’s 2021 Bio

Professionally, for Chef Frederick everything seems to be coming up roses – or perhaps pate de foie gras, caviar and champagne. He is currently a Chef Professor, a long-time goal for him, as he believes that a piece of immortality and legacy is left behind by passing on knowledge to others in life.

A native of Maryland and currently residing in Washington, DC, Frederick has a multi-decade career in the hospitality industry as a culinary specialist. He has held many executive level positions throughout his lengthy career in many different types of venues. Hotels, Private Clubs, On and Off Premise Caterers, Consultants, and Restaurants are a few. His highest attained career position culminated in being the Chef Owner of the historic Fair Hill Inn Restaurant. Frederick attained this colonial property (circa mid 1700’s) in 2014 and built on the property an addition -the Greenhouse Biergarten. The glass enclosed Biergarten offered brick oven fare in a plant filled casual ambiance. Chef also continued with the elegant fine dining restaurant inside the granite house (know as the Mitchell House) where he practiced his craft and style (Reginal New American) with highly acclaimed accolades. Chef Frederick sold the property and restaurant in early 2020. He is now enjoying teaching culinary arts classes as a professor-instructor.

As a youngster growing up in Bel Air, MD, Frederick discovered the kitchen was his favorite place to be. “My earliest kitchen memory was of my Italian grandmother cooking homemade breads, pastas, sauces and pizzas. I was fascinated with the aromas and the seemingly magical transformation of basic raw ingredients to magnificent dinner creations. I started cooking at home for the family and moved on from there.”
Chef graduated from the Baltimore International Culinary College with two degrees-one in Restaurant and Cooking Skills and one in Restaurant and Foodservice Management with certificates of excellence in Restaurant a la Carte Techniques and Service. A few years later, Frederick continued his education by attending the Culinary Institute of America at Greystone in Napa Valley, CA where he studied an intensive Baking and Pastry program. He finished with an additional six courses of specialized study under his belt.

“I am happy and joyful when I am around food and beverage”, says Chef Frederick. “It brings me great pleasure to create deliciousness and then offer it to others to enjoy. We are all more connected when we can dine together.”


Sophia Christian-Holliday

Sophia Christian-Holliday has been an educator for 14 years.

She earned her M.S. in International Hospitality Management from Stratford University, B.S. in Food Service Management, and an A.S. in Culinary Arts.  She has taught Culinary Arts and Hospitality Management in a variety of settings. Sophia currently teaches Culinary Arts for Harford County Schools and Hospitality Management courses for Columbia College.

Future career & Job Outlook

Chef, Service Manager, or Educator

Medium Salary