The Culinary Arts program is designed to provide classroom instruction and practical hands-on laboratory work in a kitchen setting. Emphasis is placed on building skills and techniques while providing for study in advanced and emerging areas of culinary arts. Introduction to culinary arts management provides the student with a solid hospitality business foundation. The program has a strong entrepreneurial and practical focus with the ability to apply the knowledge and skills obtained too many businesses.
Culinary arts graduates are trained for careers leading toward the following job opportunities: Sous Chef, Banquet Chef, Executive Chef, Caterer, Food sales representative, Kitchen Manager, and Corporate Chef.
Assistance is provided for American Culinary Federation apprenticeship training and testing, as well as local and national internship positions (Walt Disney World, Orlando, FL). Scholarships are available to culinary arts students from local hospitality and food service venues as well as LCCC.
This program provides the student the opportunity:
- To prepare for employment in the Hospitality and Foodservice Industry.
- To learn introductory management principles as they relate to Hospitality and Foodservice Industry.
The graduate of this program is able to:
- Demonstrate knowledge and practical application of classical and modern cooking techniques.
- Demonstrate appropriate customer service techniques and practices.
- Demonstrate basic managerial theory and analysis for the goals of the organization.
- Demonstrate decision making skills.
- Evaluate the quality of culinary services.
- Demonstrate appropriate sanitation and safety practices.
Required Courses / Recommended Sequence FIRST YEAR - FIRST SEMESTER CUL-101 - Culinary Fundamentals I A, 5 credits CUL-111 - Foundations for Culinary, 4 credits CUL-202 - Restaurant Operations I, 3 credits HRM-102 - Safety & Sanitation, 2 credits PAS-111 - Foundations for Pastry, 4 credits FIRST YEAR - SECOND SEMESTER CRR-101 - Career Ready, 1 credits CUL-211 - Foundations for Culinary II, 4 credits CUL-250 - Restaurant Operations II, 3 credits Elective - Culinary Arts Elective, 3 credits Elective - Culinary Arts Elective, 3 credits HRM-112 - Menu Planning, 3 credits SECOND YEAR - FIRST SEMESTER Elective - Accounting or Business Elective, 3 credits or Elective - Culinary Arts Elective, 3 credits or Elective - Hotel and Restaurant Elective, 3 credits or Elective - Pastry Arts Management Elective, 3 credits Elective - Business Elective, 3 credits or Elective - Culinary Arts Elective, 3 credits or Elective - Hotel and Restaurant Elective, 3 credits CUL-120 - Culinary Business, 3 credits or Elective - Mathematics Elective, 3 credits ENG-101 - English Composition, 3 credits FYE-101 - First Year Experience, 1 credits SECOND YEAR - SECOND SEMESTER BIO-110 - Biological Food Science, 3 credits Elective - Critical Thinking Elective, 3 credits CUL-225 - American Regional Cuisine, 3 credits ENG-261 - Technical Communications, 3 credits or SPE-125 - Fundamentals of Speech, 3 credits Elective - Health & Wellness Elective, 1 credits Total Credits for Degree: 61 |