Culinary Arts Diploma Program
Hours: 900
Start Date: 8/25/2021
Schedule: Mondays – Fridays
8:30 AM – 3:00 PM
Cost: $9,146
This curriculum prepares students for employment related to commercial food services and culinary arts. Specialized learning units include theory and work experience in the major areas of cooking, baking, nutrition, sanitation, food and beverage purchasing, management. and organizational skills. Experience is also gained in front-of-house skills including waiting on tables and cashiering, care and use of kitchen equipment. and sanitation in food handling in a commercial and institutional setting. Students will have the opportunity to take the ServSafe certification exam. Units listed to the right are included in this program.
ServSafe Food Handlers Certificate: Included
| Course Name | Clock Hours | |||
| Lecture | Lab | Externship | Instructional Hours | |
| Follow Safety | 8.0 | 0.0 | 0.0 | 8.0 |
| Follow Sanitation | 8.0 | 8.0 | 0.0 | 16.0 |
| Demonstrate Knowledge of the Food Industry | 8.0 | 12.0 | 0.0 | 20.0 |
| Purchasing, Receiving, and Storage Procedures | 8.0 | 24.0 | 0.0 | 32.0 |
| Demonstrate Skill in Garde Management | 8.0 | 24.0 | 0.0 | 32.0 |
| Demonstrate Use and Care of Cutting Tools & Utensils | 8.0 | 48.0 | 0.0 | 56.0 |
| Demonstrate Use and Care of Mechanical Food Preparation Equipment | 8.0 | 24.0 | 0.0 | 32.0 |
| Follow Standardized Recipes | 8.0 | 24.0 | 0.0 | 32.0 |
| Demonstrate Knowledge of Nutrition | 8.0 | 0.0 | 0.0 | 8.0 |
| Prepare Breakfast Foods | 8.0 | 24.0 | 0.0 | 32.0 |
| Demonstrate Knowledge of Beverages | 8.0 | 12.0 | 0.0 | 20.0 |
| Prepare Vegetables and Fruits | 8.0 | 24.0 | 0.0 | 32.0 |
| Prepare Pasta and Rice | 8.0 | 32.0 | 0.0 | 40.0 |
| Prepare Cheese | 8.0 | 24.0 | 0.0 | 32.0 |
| Prepare Salads, Fruits, and Salad Dressings | 8.0 | 32.0 | 0.0 | 40.0 |
| Properly Add Seasonings to Foods | 8.0 | 24.0 | 0.0 | 32.0 |
| Prepare Stocks, Soups, and Sauces | 8.0 | 32.0 | 0.0 | 40.0 |
| Prepare International Cuisine | 8.0 | 24.0 | 0.0 | 32.0 |
| Identify, Prepare, and Cook Meats | 8.0 | 48.0 | 0.0 | 56.0 |
| Prepare Poultry | 8.0 | 48.0 | 0.0 | 56.0 |
| Prepare Seafood | 8.0 | 24.0 | 0.0 | 32.0 |
| Demonstrate Skill in Basic Baking Practices | 8.0 | 36.0 | 0.0 | 44.0 |
| Plan and Cost Menus | 8.0 | 0.0 | 0.0 | 8.0 |
| Perform Institutional Food Service Procedures | 8.0 | 24.0 | 0.0 | 32.0 |
| Perform “Front-of-the-House” Operations | 8.0 | 24.0 | 0.0 | 32.0 |
| Perform Dining Room Service | 8.0 | 24.0 | 0.0 | 32.0 |
| Restaurant Management | 8.0 | 24.0 | 0.0 | 32.0 |
| Certification Prep and Testing (ServSafe) | 8.0 | 24.0 | 0.0 | 32.0 |
| Career Prep | 8.0 | 0.0 | 0.0 | 8.0 |
| TOTAL: | 232.0 | 668.0 | 0.0 | 900.0 |