Culinary Arts (HAMG, FDNS, CHEF, PSTR, IFWA)
The Culinary Arts Program offers the Level I one-year certificate that will prepare students for careers in the hospitality industry. It is designed to prepare students to enter occupations and to perform the duties that include direct preparation and seasoning of salads, soups, fish, meats, vegetables, desserts, or other foods. The student will plan and price menu items, order supplies, and keep records and accounts. The student will also participate in cooking. Occupations at this level generally require skills obtained through work experience in a related field and some occupations requiring work experience are supervisory or managerial in nature. Graduates from the program will be responsible for activities which consist of collaboration with specified personnel who plans and develops recipes and menus, determines production schedules and worker-time requirements to ensure timely delivery of services. The student will also estimate amount and costs, request supplies and equipment to ensure efficient operation, and will evaluate and solve procedural problems to ensure safety.