Culinary Arts

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2 yrs

This programme is designed to prepare students for potential success in Front and Back-of-the-House operations in the fast-growing and competitive Tourism and Hospitality industry. It will offer several hours of interactive hands-on experience combined with theory allowing students who successfully complete this training to obtain a strong culinary foundation and kitchen management skills. (An internship is included.)

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Programme Goals

Demonstrate proficiency in basic terminology and techniques for culinary arts and baking and pastry arts to include food preparation, presentation, and service

Communicate clearly and professionally, both verbally and in writing

Develop skills integral to success in the industry including guest service, supervisory management, the ability to work with others, and handling multiple tasks simultaneously;

Identify and demonstrate the concepts of recipe costing, purchasing, receiving, and issuing practices in food service operations

Practice standards in behaviour, grooming and dress that reflect the mature work attitude expected of industry professionals.

Suggested Sequence of Courses
Semester 1
COM 100
Personal Development for College Success
1 Credits
BIO 105
Introduction to Nutrition
1 Credits
CUL 101
Food Safety Operation and Sanitation
2 Credits
CSC 104
Microcomputer Applications Software
3 Credits
Elementary Spanish/French
3 Credits
ENG 104
English Composition I
3 Credits
MAT 107
Culinary Mathematics
4 Credits
Semester 2
ENG 106
Speech Communication
3 Credits
Cultural Dimensions of Food
3 Credits
CUL 111
Culinary Proficiency
3 Credits
CUL 129
International Cuisine
3 Credits
CUL 131
Quantity Food Production
3 Credits
CUL 135
Garde Manger
3 Credits
CUL 239
Summer Internship 300 hours
Semester 3
ENG 105
English Composition
3 Credits
CUL 201
Menu Policy, Planning and Development to Food and Beverage Management
1 Credits
CUL 205
Baking and Introduction to Prepared Foods
3 Credits
CUL 209
Cakes and Pastries
3 Credits
CUL 221
Introduction to Catering Management
1 Credits
Intermediate Spanish/French
3 Credits
Semester 4
Any 100-Level Social Science
3 Credits
CUL 215
A la Carte Cooking
3 Credits
CUL 219
Wine Studies
3 Credits
CUL 225
Restaurant Service & Management
3 Credits
CUL 229
Vegetarian/Vegan Cookery
3 Credits

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