Culinary Arts Program
Jobs:
- Chefs and Head Cooks - $34,191-56,218
- Restaurant Cooks - $21,347-27,728
-
Private Household Cooks/
Certified Personal Chefs - $27,794-60,502 -
First-line Supervisors/
Managers of Food
Preparation and
Serving Workers - $22,681-36,304 - Bakers $17,264-30,202
If you’re the grill master in your house, or are often found in the grocery aisle looking for fresh ingredients because you love to whip up creative meals, think about a culinary career that will take you beyond your kitchen.
Culinary Arts
600 hours. Complete in 24 to 36 weeks.
Courses are separated into six modules. Learn the basic principles of cooking, theory, food prep, safe food handling, and even how to make perfect pastry. Plus, you’ll practice developing menus and managing food costs, to give you a good understanding of the restaurant business. This program is hands-on in an industrial kitchen area from day one.
Professional Bakeshop Skills
200 hours. Complete in 36 weeks.
Develop professional skills for baking and pastry making. Explore theories and techniques, and have hands-on production actually preparing products such as breads, cookies, cakes and soufflés. Plus learn how to plate items for presentation.
Both programs are offered at West City Campus. Professional Bakeshop Skills is also offered at the Educational Cultural Complex. Please call for required orientation prior to enrollment.
- Educational Cultural Complex/619-388-4956
- West City Campus/619-388-1873
Culinary Arts Modules
Culinary Arts I
This course provides an introduction to Culinary Arts principles including food safety and sanitation. Special emphasis will be places on kitchen safety.
Sorry, there are currently no classes in this category. Classes are added frequently. Please check back often.
Culinary Arts II
This course provides an introduction to culinary terminology, techniques, and history with a special emphasis on food service operations. Culinary techniques will include measurement practices, tools, equipment and knife skills with an overview of kitchen staples, spices and flavorings.
Sorry, there are currently no classes in this category. Classes are added frequently. Please check back often.
Culinary Arts III
This course provides an introduction to the principles of cooking. The identification and preparation of protein sources will be studied. Techniques used in the preparation of stocks and sauces will be explored, with special emphasis on Garde Manger or cold food preparation.
Sorry, there are currently no classes in this category. Classes are added frequently. Please check back often.
Culinary Arts IV
This course provides an introduction to the identification and preparation of vegetables, starches and fruits. Emphasis will be placed on the identification and application of basic nutrition principles as they apply to the food service industry.
| Class (crn) | Instructor | Start Date - End Date | Days | Start Time | End Time | Location Room |
|---|---|---|---|---|---|---|
| Culinary Arts Iv (6678A) | ABELL, M | 6/14/2010 - 7/22/2010 | MTWTh | 5:00 PM | 9:00 PM | West City Campus 123 |
| Culinary Arts Iv - Intro to Nutrition & Preparation of Vegetables/Fruits (6677J) | BLACKMORE, L | 6/14/2010 - 7/22/2010 | MT WTh | 8:30 AM 8:30 AM | 3:00 PM 2:30 PM | West City Campus 123 |
Culinary Arts V
This course provides an introduction into the principles of baking. The identification of ingredients and products will be studied as well as breakfast and brunch cookery.
Sorry, there are currently no classes in this category. Classes are added frequently. Please check back often.
Culinary Arts VI
This course provides an introduction to restaurant economics. Topics include menus, recipe conversions, management and supervision. Students will create menus and recipes depicting yield and unit costs.
Sorry, there are currently no classes in this category. Classes are added frequently. Please check back often.