Course 1 – Orientation to Culinary Arts

Includes the foundation skills necessary in the food service industry. Content such as food safety and sanitation, equipment, safety and security, culinary foundations, math, and an introduction to the hospitality industry are included in the course. Mastery of the competencies listed in the food safety and sanitation unit will prepare the student to take the NRA’s SERV Safe exam to become SERV Safe Food Safety certified. Our students are required to take this exam and pass it to continue the course work.

• Introduction – 10 hours

• Human Relations Management – 25 hours

• Food Safety and Sanitation – 30 hours

• Foodservice Equipment, Safety, and Security – 30 hours

• Culinary Foundations – 35 hours

• 130 total hours 

Course 2 – Theory and Applications of Culinary Arts I 

Provides hands-on practice of food preparation. Food preparation techniques in this course include breakfast foods, dairy, and sandwiches; fruits, vegetables, salads, and garnishes; and potatoes and grains. This course should only be taken after students successfully pass Orientation to Culinary Arts.

• Breakfast Foods, Dairy, and Sandwiches – 25 hours

• 7 Fruits, Vegetables, Salads, and Garnishes – 35 hours

• 8 Culinary Math – 25 hours

• 85 total hours

Course 3: Theory and Applications of Culinary Arts II

Offers real-world food preparation training. This course covers food preparation techniques, including desserts and baked goods, meat, poultry, and seafood, and stocks, sauces, and soups. This course should only be taken after students successfully pass Theory and Applications of Culinary Arts I.

• Orientation – 20 hours

• Hospitality Industry – 30 hours

• Potatoes and Grains – 25 hours

• Customer Communication and Service – 25 hours

• Desserts and Baked Goods – 25 hours

• 125 total hours

Course 4: Advanced Studies in Culinary Arts 

A culminating course that features a paid internship or externship experience. While participating in on-the-job training, students will use their skills related to management and business concepts, customer communication, and customer service. This course should only be taken after students successfully pass Theory and Applications of Culinary Arts II.

• Culinary Business Concepts – 40 hours

• 15 Meat, Poultry, and Seafood – 45 hours

• 16 Stocks, Sauces, and Soups – 45 hours

• 130 total hours

Before students can complete the Advanced Studies in Culinary Arts course, they must meet the following requirements:

• Score 80% or higher on the assessment

• Attendance rate of 90% or more

• Maintain a job related to the culinary industry