Culinary Arts Institute-Lead Cook, CS

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The Culinary Arts Program an Accredited Program, American Culinary Federation Foundation, Inc., and prepares students for careers in commercial cooking, dining room service and kitchen work.

Program Learning Outcomes

Students will possess the skills needed to obtain a lead cook position in the food service industry.
Students will possess the needed skills in food purchasing, hospitality management, and general nutrition guidelines of food service.

Required Courses (73 Credits)

Communication (5 Credits)

from

BSTEC 145 - Business Writing/Grammar for the Workplace Credits: 5
ENGL& 101 - English Composition I Credits: 5

Computation (5 Credits)

CULIN 125 - Applied Food Service Computation Credits: 5

Human Relations (5 Credits)

OLRM 225 - Human Relations in Organizations Credits: 5

Core Courses (58 credits)

CULIN 101 - Culinary Techniques Credits: 6
CULIN 103 - Food Production I Credits: 6
CULIN 104 - Dining Room Service Credits: 4
CULIN 105 - ServSafe Food Safety Training Credits: 2
CULIN 121 - Food Production II Credits: 6
CULIN 122 - Garde Manger Credits: 3
CULIN 123 - International Cuisine Credits: 4
CULIN 126 - Commercial Baking I Credits: 3
CULIN 131 - Food Production III Credits: 6
CULIN 134 - Nutrition for Culinary Professionals Credits: 3
HMGMT 102 - Intro to Hospitality Industry Credits: 3
HMGMT 124 - Dining Room Supervision Credits: 6
HMGMT 133 - Elements of Hospitality Management Credits: 3
HMGMT 135 - Beverage Management Credits: 3