Students in the Culinary Arts program prepare to work in food service, one of the nation’s largest employers. Students receive classroom theory and laboratory experience using the latest methods and techniques, while operating a full-service instructional cafeteria. The first year provides basic skills instruction in food preparation. The second year provides training in advanced food preparation and beginning food management skills. Instruction is based on the ProStart Curriculum and includes internships. All students are required to purchase a uniform.

The following programs are available:

Culinary Arts Production prepares students for cold food cook, cashier, server and steward/dishwasher/utility person.

Culinary Arts Management/Production prepares students for manager, bakery cook and hot food cook.

Culinary Arts Production
FSP 1040 Basic Skills Development
FSP 1050 Intermediate Skills Development
FSP 1060 Dining Room Management I
FSP 1070 Business Management I
Electives: Students will select 75 hours in one or a combination of the following electives; total program length not to exceed 600 hours.
WBL 1000 Job Shadowing
WBL 1010 Internship
WBL 1020 Projects

Culinary Arts Management/Production
Prerequisite: Culinary Arts Production
FSP 2060 Advanced Skills Development
FSP 2070 Dining Room Management II
FSP 2080 Business Management II
FSP 2090 Hospitality Orientation
FSP 2100 Capstone
Electives: Students may select 75 hours in one or a combination of the following electives; total program length not to exceed 600 hours.
WBL 2000 Job Shadowing
WBL 2010 Internship
WBL 2020 Projects

Salary Range
Entry Level $6.50 - $8.00/hour
With Experience $8.00 - $12.00/hour
Management $21,000+/year

College Credit

Program Length

Culinary Arts Production 600 hrs.
Culinary Arts Management/Production 600 hrs.

Schedule
5 months, full-day (each section)
Full- or half-day scheduling available