The Culinary Arts program provides students with entry-level skills in the culinary arts industry. Students receive instruction in cooking and baking, as well as theoretical knowledge that underlines competency in the field. Additional training involves table services, menus, cost controls, storeroom and stewarding. Upon completion of this program, students will:
- Learn and effectively practice basic and advanced technical skills in food preparation and service;
- Explain and apply sanitation guidelines related to food handling;
- Understand usage, storage, nutrition and identification of product;
- Define and describe classic cooking terminology and methods;
- Gain experience in the proper use and maintenance of professional culinary equipment;
- Employ station organization and line management;
- Become familiar with production, layout and workflow of professional kitchens and bakeshops;
- Gain an appreciation for the history, evolution, and international diversity of culinary arts;
- Illustrate skill in completing various components of Front-of-House operations, particularly those related to food and beverage service and customer relations;
- Implement human resource management strategies to increase motivation and productivity;
- Use basic accounting procedures for: creating a financial plan or budget, cost controls, and forecasting or projecting sales; and
- Develop a sense of professionalism and management skills necessary for successfully operating within a foodservice facility.
See the Academic Catalog.
For general information, contact the Admissions office: (406) 756-3847.
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Last modified: January 14, 2015