Gain the knowledge and skills necessary for an entry-level position in a commercial kitchen or bakery. Students will be able to demonstrate basic culinary skills, practice sanitary food handling and incorporate basic nutrition principles into recipes. 

Program Requirements

This recommended course sequence was developed to help guide students on their course selection and ensure timely graduation.

CUL 107 Culinary Arts 4
CUL 125 Foundations of Professional Baking 3
CUL 160 Patisserie 4
CUL 203 Garde Manger 4
CUL 230 Culinary Practicum 2
FSM 125 Food Service and Accident Prevention 2
FSM 215 Elementary Nutrition 2
CUL 122 or CUL 235 Techniques and Traditions or Advanced Baking 4
  TOTAL 25
Program Contact

Chef Desmond Keefe
Director, Culinary Technology and Hospitality