Foundational Culinary Art

This program prepares individuals to provide professional chefs and related hospitality services in restaurants and other commercial food establishments. This includes instruction in recipe and menu planning, preparing and cooking foods, supervising and training kitchen assistance, the management of food supplies and kitchen resources, including cost and inventory controls, aesthetics of food preparation and presentation, as well as training in a wide variety of cuisines and culinary techniques. 

The culinary academy enrolls 32 students a semester for the fall, winter and spring semesters. Additionally, the culinary courses aligned with the Americal Culinary Federation (CUL 50, 25, 26, and 27) will have 10 seats open to students in the culinary apprenticeship program or the general student body. 

1. Demonstrate learned customer service, wait staffing and point of sale system knowledge in a working dining room setting.
2. Employ proper safety and sanitation principles to the receiving, storage, preparation, and service of food.
3. Formulate menus utilizing menu design techniques, conversion of written recipes, and calculations of food costing and menu pricing.
4. Demonstrate practical and theoretical knowledge of classical and contemporary cooking methods for both hot food and baking/pastry arts.
5. Demonstrate practical knowledge of classical knife cuts. Apply learned cooking methods to international cuisines.
6. Demonstrate proficiency in piping skills, mold usage, plate presentation, and other artistic techniques used in the garde manger kitchen as well as hot food, cold food, and pastry presentation.

23.5 units of CUL classes (CUL50, 25, 29, 26, 27, 56, 57 and 58) complete this culinary pattern.