Culinary Arts/Culinary Management Certificate of Achievement

The Culinary Arts/Culinary Management program offers a variety of courses that develop skills with a hands-on and innovative approach. An introduction to cooking at the fundamental level to advanced skills in classical and modern techniques are the core of the culinary program. The coursework combines both laboratory and theory in a rigorous training format. The program has a student-operated restaurant and bakeshop/creamery that provides experience in a real-life setting. Coursework is supplemented with participation in the field with excursions to local farms, restaurants, and food purveyors. The emphasis of the program is providing industry relevant training in classical and advanced techniques such as, but not limited to, Meat& Seafood Processing, Gastronomy, Garde Manger and Baking & Pastry. The program has strong partnerships with local industry leaders and professionals in all aspects of the hospitality industry. Students are prepared for employment and transfer to four-year programs. Students are prepared for employment and transfer to four-year programs.

The goal of the culinary program is to provide students with industry-relevant training with a focus of building strong technical and career-building skills in the culinary field. Students obtain an integrated and expansive view of all aspects of the culinary arts for greater marketability and career opportunities. 

Students who complete the Culinary Arts/Culinary Management Program will be able to:

•   Demonstrate academic and practical knowledge of classic and modern cooking and baking techniques.

•   Apply the concepts to integrate flavorings and techniques from a cultural perspective.

•   Proficiently use all basic and specialized culinary equipment including large equipment to hand tools.

•   Demonstrate safe and sanitary food practices and production for public consumption.

•   Develop the ability to critically think in time-restricted and high stressed setting.

•   Demonstrate professionalism and effective communication with clients, kitchen staff and vendors. 

20-25

The goal of the culinary program is to provide students with industry-relevant training with a focus of building strong technical and career-building skills in the culinary field. Students obtain an integrated and expansive view of all aspects of the culinary arts for greater marketability and career opportunities.

The certificate is designed for students entering a professional kitchen at higher levels with elevated skills. Students can achieve higher pay rates and more job opportunities. 

The culinary program is designed for students interested in positions within the food industry. The emphasis of the program is providing industry-relevant training in classical and advanced techniques that can be applied in a wide range of culinary career settings. Opportunities are not limited to restaurants. Resorts, casinos, convention centers, catering, cruise ships and destination locations are all potential places of employment. Graduates can work for world-renown chefs, corporate industries, entrepreneurship, franchise operations, accounting, and management within a multitude of workplaces, private chef, and all aspects of one of the world’s largest private sector.  

The changes in the certificate will promote student success, provide extensively higher levels of skills, provide more pathways, opportunities for employment at higher levels of pay, and expedite their opportunities for graduation.

Revisions – CACM 101 & CACM 105 revised to CACM 102 &CACM 106 respectively.

Courses split into smaller courses –

1. CACM 131 – split to become new CACM 133A & B without overall unit change

New Courses -

1. CACM 103 – covers material removed from various courses

2. CACM 122A, B – covers two subject matters that are related but need to be instructed separately

3. CACM 132A, B & C – covers material removed from various courses and strengthens meat, poultry & seafood identification and processing