Program Overview:

The Food Service Management program at the College of Culinary Arts offers a Bachelor of Science degree. This program is dedicated to studying the operational issues that lead to profitability in the food service industry. Students gain insights into management perspectives, expanding their leadership knowledge and skills to further their careers in the hospitality industry.

Program Outcomes:

Financial Management:

• Understanding the financial consequences of operational decisions and the operational consequences of financial decisions.
• Topics include Accounting and Financial Management, Budgeting and Forecasting, Revenue Management and Cost Controls, Facility Management and Design.

Leadership:

• Differentiating between management and leadership and developing leadership skills associated with creating, communicating, and implementing an operational vision.
• Topics include Ethics in Business, Motivating Diverse Workforces, Strategic Planning and Implementation, Organizational Change.

Operations Management:

• Emphasis on the development and management of independent systems that work seamlessly together in a food service operation.
• Topics include Wine and Beverage Operations Management, Traditional and Social Media Marketing, Creating Outstanding Customer Service Systems, Project Management, and Food Service Simulation.

Duration:

Students with an Associate Degree in a culinary-related field can earn a Bachelor of Science in Food Service Management in less than 15 months.

Program Overview:

The Baking and Pastry Arts program at the College of Culinary Arts offers an Associate of Applied Science degree (AAS) and a Diploma. This program provides students with hands-on experience in preparing a variety of baked products at various production levels. A real-world externship is included to allow students to apply their learned skills and gain valuable experience.

Program Outcomes:

The Precision of Baking:

• Exploration of the science of baking in a hands-on environment. 
• Topics include Weights, Measures, and Baker’s Math, Methodology of Mixing and Baking Methods, Artisan Breads, Sweet Doughs, Laminated Pastries, Piping, Torting, and Icing.

The Art of Pastry:

• Integration of multiple production and presentation techniques to create aesthetically pleasing and delicious products. 
• Topics include Petit Fours, Custards, Crèmes, Frozen Desserts, Multi-layer Tiered Cake Design and Production, Chocolate and Pastillage Showpieces, Plating, Buffet Presentation, and Tableside Cookery.

The Business of the Bakeshop:

• Study of operational issues related to profit or loss, considering current trends and industry standards. 
• Topics include Kitchen Sanitation and Safety, Mise en Place, Production Efficiency, Purchasing, Ingredient Functionality, Cost Control, Principles of Nutrition, and Alternative Baking Methods.

Duration:

In less than 15 months, students can earn an Associate of Applied Science degree in Baking and Pastry Arts. A Diploma option is also available.

Program Overview:

The Culinary Arts program at the College of Culinary Arts offers an Associate of Applied Science degree (AAS). This program is designed to teach modern culinary trends in conjunction with classical cooking techniques, providing students with a strong foundation of skills desired by today’s employers. Students have the opportunity to apply and expand on their education during a real-world externship.

Program Outcomes:

Culinary Skills and Techniques:

• Foundation concepts for professional chefs, focusing on basic skills and techniques applied throughout a culinary career.
• Topics include Mise en Place and Kitchen Organization, Cooking Methods and Principles, Baking and Pastry Foundations, Fabrication of Meat, Seafood, and Poultry.

Advanced Culinary Arts:

• Reinforcement of cooking fundamentals while providing opportunities for students to explore creativity and individuality.
• Topics include Plating and Presentation Techniques, International Ingredients, Methods, and Cuisines, Garde Manger and Culinary Artistry, Advanced Baking and Pastry Arts, A La Carte Cooking.

Culinary Operations Management:

• Insight into the role of management in ensuring a safe and profitable business both in and out of the kitchen.
• Topics include Kitchen Sanitation and Safety, Purchasing and Storeroom Management, Supervision for Food Service, Front of the House Management.

Duration:

In less than 15 months, students can earn an Associate of Applied Science degree in Culinary Arts.

Program Overview:

The Culinary Arts and Applied Nutrition program at the College of Culinary Arts offers an Associate of Applied Science degree. This program is designed to merge classic culinary techniques with nutrition science, providing students with specialized knowledge necessary to serve health-conscious consumers. Students have the opportunity to apply their learned skills through a real-world externship, gaining valuable hands-on experience.

Program Outcomes:

The program is structured to achieve the following outcomes:

Culinary Skills and Techniques:

• Foundational courses cover basic skills and techniques used by professional chefs. 
• Topics include Mise en Place and Kitchen Organization, Cooking Methods and Principles, Baking and Pastry Fundamentals, Fabrication of Meat, Seafood, and Poultry, and Plating and Presentation Techniques.

Nutrition and Dietary Management:

• Courses explore human nutrition from the perspective of culinary arts. Students focus on preserving taste, flavor, and presentation while preparing healthful food. 
• Topics include Dietary Conditions and Therapies, Nutrition Analysis and Recipe Modification, Alternative Cooking and Baking Techniques, Menu Planning and Development, and Ingredient Integrity and Sourcing.

Culinary Operations Management:

• Throughout the program, students study the management's role in creating a safe, compliant, and efficient operation. Emphasis is placed on quality control measures crucial for serving specialized diets and/or high-risk populations. 
• Topics include Kitchen Sanitation and Safety, Management of Patient Service and Etiquette, and Purchasing and Storeroom Management.

Duration:

In less than 15 months, students can earn an Associate of Applied Science Degree in Culinary Arts and Applied Nutrition.

Program Overview:

The Baking and Pastry Arts program at the College of Culinary Arts offers an Associate of Applied Science degree (AAS) and a Diploma. This program provides students with hands-on experience in preparing a variety of baked products at various production levels. A real-world externship is included to allow students to apply their learned skills and gain valuable experience.

Program Outcomes:

The Precision of Baking:

• Exploration of the science of baking in a hands-on environment. 
• Topics include Weights, Measures, and Baker’s Math, Methodology of Mixing and Baking Methods, Artisan Breads, Sweet Doughs, Laminated Pastries, Piping, Torting, and Icing.

The Art of Pastry:

• Integration of multiple production and presentation techniques to create aesthetically pleasing and delicious products. 
• Topics include Petit Fours, Custards, Crèmes, Frozen Desserts, Multi-layer Tiered Cake Design and Production, Chocolate and Pastillage Showpieces, Plating, Buffet Presentation, and Tableside Cookery.

The Business of the Bakeshop:

• Study of operational issues related to profit or loss, considering current trends and industry standards. 
• Topics include Kitchen Sanitation and Safety, Mise en Place, Production Efficiency, Purchasing, Ingredient Functionality, Cost Control, Principles of Nutrition, and Alternative Baking Methods.

Duration:

In less than 15 months, students can earn an Associate of Applied Science degree in Baking and Pastry Arts. A Diploma option is also available.