Culinary Arts and Occupations, TD

Program Description

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 Goals

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. 

Program Learning Outcomes

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

• Demonstrate the ability to comprehend, apply, and evaluate principles and concepts relevant to their role as a culinarian.
• Demonstrate technical proficiency in all skills necessary to fulfill the role of a culinarian.
• Demonstrate personal behavior consistent with professional and employer expectations of a culinarian.

Program Cycle