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Culinary Arts

Description
Students are trained as culinary professionals in a variety of food service settings. Instruction emphasizes practical application, a strong theoretical knowledge base and professionalism. Courses include sanitation, food/beverage service and control, baking, garde-manager, American and International cuisines, food production and hospitality supervision.

 

Career Options
Cooks, station chefs and assistant pastry chefs. With experience, graduates can advance to sous-chefs, executive chefs or food service managers. Employers include full service restaurants, hotels, resorts, clubs, catering operations, contract food services and health care facilities.

Requirements
Diploma program: 90 credit hours or 18 months for full-time student.

Associate degree program: 109 credit hours or approximately 24 for full-time student.

 

Evening classes offered

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