What Can I Do With A Degree or Certificate in Culinary Arts and Food Service Management?
The curriculum is designed to be the galvanizing event of your culinary career. It is our intention to not only teach you the different aspects of the food service industry but also to give you a chance to apply what you learn. It is your best opportunity to get an overview of all the parts it takes to create food service success, especially to understand the "guest centered" quality of our trade. This perspective may be one of the most crucial competitive advantages in advancing your career.
The mission of the Certificate Program is to prepare students for entry-level positions in the expanding food service industry. The program goals are to incorporate hands-on learning experience with supportive courses to prepare students for a wide range of career opportunities in this field.
The mission of the Applied Science Degree is to combine theory, training and experience to prepare students for entry-level and management positions in the hospitality industry. The goals are to expand the spectrum of learning to include more professional studies, enhance employment options and to ensure graduates eligibility for certification as an ACF "Certified Culinarian" by maintaining program accreditation from the American Culinary Federation.
There are many pieces in the makeup of a professional chef. Just like any other craftsman, you must begin with a thorough knowledge of how to work as a professional, including a code of behavior, knowledge of the tools of the trade and the raw materials you will use in plying your craft. These courses will encompass what it means to be a chef. Education, networking, teamwork and a survey of the current status of society and how it impacts the definition of "chef" will be the topics studied. You will be able to work in a safe manner. This means not only handling foods carefully to avoid transmitting a food borne disease to a guest, but also to prevent the numerous accidents that seem to be part of a job that puts you in contact with hot, sharp and heavy objects. Nutrition is brought into the scheme of things since chefs and patrons alike are wondering how they can eat better to ensure greater energy. Weight control, health concerns and an upsurge of interest in vegetarianism will be discussed. Small equipment, knives and hand tools will be used on a daily basis. Larger equipment such a convection ovens, mixers and ware washing machines will be over viewed to arm the student with proper operation and safety procedures. Basic ingredients will be used to create items to be offered on a menu.