Culinary Arts & Occupations

The Culinary Arts & Occupations program prepares individuals for a professional career in the foodservice industry.

The program covers a vast array of core concepts including knife skills, various forms of cookery and techniques, cultural cuisines, mother sauces, recipe and menu development, dining room service, plating techniques, nutrition, sanitation and safety, culinary math, food and beverage operations, breads, pastries, and more.

Instructors are certified by the American Culinary Federation which upholds high standards for education, professionalism, leadership, and collaboration.

PROGRAM OVERVIEW

All graduates of the Culinary Arts and Occupations program will be able to:

• Demonstrate proficient abilities of technical skills in culinary and baking principles.
• Display fundamental knowledge of operations, sanitation, and safety.
• Model professional attributes and ethics in a food service environment.

Students can earn either an associate's degree or technical diploma in this program offered at the Lafayette Campus. Take a look at the Degree Plans:

• Associate of Applied Science in Culinary Arts and Occupations (Fall Start)
• Associate of Applied Science in Culinary Arts and Occupations (Spring Start)
• Technical Diploma in Culinary Arts and Occupations (Fall Start)
• Technical Diploma in Culinary Arts and Occupations (Spring Start)