Culinary Arts, Baking, and Pastry

The Commercial Bakery and Pastry Arts program is designed to teach baking and pastry techniques and fundamentals associated with that area of the culinary industry. Emphasis is on skills required for positions in commercial operations. Instruction includes principles for preparation, storage, and serving bakery products; study of ingredients; preparation of classical and artisan breads, rich yeast doughs, and edible centerpieces; decorative showpieces and special occasion cakes; basic business operation of a retail bakery.

The Culinary Arts Block program is designed to train students who wish to become culinary industry professionals for diverse food service operations. The program focuses on preparing casual and upscale cuisine for various services, including full-service, buffet, banquet, and a la carte. Students rotate through all food preparation areas and apply their knowledge and skills during lunch and dinner service aimed at our contemporary continental on-campus restaurants.

The Culinary Fundamentals program is designed to equip students with basic skills in culinary arts. The program provides culinary concepts and terminology instruction, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in producing culinary products. Courses emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, breads, and pastries.