Culinary Arts

Culinary Arts is a program designed to equip students with the fundamental skills necessary for entry-level positions in the culinary industry. Through a series of engaging and hands-on classes, participants will delve into three core areas: Culinary Principles, Sanitation and Safety, and Culinary Production and Operations.

Throughout the program, students will benefit from a combination of theoretical knowledge and hands-on experience, facilitated by experienced instructors with extensive industry expertise. By the end of the program, participants will possess a solid foundation in culinary principles, sanitation and safety practices, and operational know-how, positioning them for success in entry-level kitchen roles and laying the groundwork for further advancement in the culinary field.

Program Student Completion:
With local high school pathway programs in hospitality as well as business, our estimation is that approximately 50 students will be in pursuit of a Culinary Arts Certificate. Our direct connection with the Tribe and Casino, in addition to the high schools, means we're anticipating approximately 10-20 completers after the first year and a half/two years, but these are likely very conservative estimates. Anticipated industry demand can be seen below:
Job Code / Job Title                                           Current Openings                       Median Salary
11-9051 Bakers                                                    4                                                    $30,755
35-1011 Cooks, Institution and Cafeteria     17                                                  $35,367
35-1012 Butchers and Meat Cutters               4                                                    $37,295
51-3011 Cooks, Private Household                 0                                                    $37,773
51-3021 Chefs and Head Cooks                       2                                                    $41,844

Culinary Arts is a program designed to equip students with the fundamental skills necessary for entry-level positions in the culinary industry.Through a series of engaging and hands-on classes, participants will delve into three core areas: Culinary Principles, Sanitation and Safety, and Culinary Production and Operations.
Throughout the program, students will benefit from a combination of theoretical knowledge and hands-on experience, facilitated by experienced instructors with extensive industry expertise. By the end of the program, participants will possess a solid foundation in culinary principles, sanitation and safety practices, and operational know-how, positioning them for success in entry-level kitchen roles and laying the groundwork for further advancement in the culinary field. All classes must be completed with a “C” grade or higher.
Program Learning Outcomes: By the completion of the degree, the student will be able to:

1. Explain how cooking and food ingredients affect product outcome and apply this knowledge when producing menu selections
2. Perform basic professional cooking techniques
3. Identify food or carrier sources of major food borne illnesses, bacteria, viruses, fungi, and parasites and list at least four symptoms of each.
4. Create a HACCP Plan
5. Prepare food products using specific cooking methods: roasting, grilling, sautéing, pan frying, steaming, boiling, simmering, poaching, and braising
6. Prepare selections in each category: stocks, soups, mother sauces, green salads, salad dressings, pastas, grains, vegetables, and meat,fish and poultry selections

Program Learning Outcomes: By the completion of the degree, the student will be able to explain how cooking and food ingredients affect product outcome and apply this knowledge when producing menu selections; perform basic professional cooking techniques; identify food or carrier sources of major food borne illnesses, bacteria, viruses, fungi, and parasites and list at least four symptoms of each; create a HACCP Plan; prepare food products using specific cooking methods: roasting, grilling,sautéing, pan frying, steaming, boiling, simmering, poaching, and braising; prepare selections in each category: stocks, soups,mother sauces, green salads, salad dressings, pastas, grains, vegetables, and meat, fish and poultry selections
All classes must be completed with a “C” grade or higher.
CORE:
HOSP P050 Culinary Principles 3 units
HOSP P110 Sanitation and Safety 3 units
HOSP P160 Culinary Production and Operations 3 units