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Our Culinary Programs

Careers In The Culinary Arts Field

Educational Objective: Merge cooking methodology with art to produce extraordinary dishes in our Culinary Arts program. Our culinary arts course standards include creating mouth-watering hors d’oeuvres and pâtés, gourmet dishes flavored with fresh herbs and exotic spices, hearty breads and fresh salads. Produce artistic displays, such as vegetable carvings, fruit platters and sauce paintings. Sample cuisine from around the world, taste wine, develop menus and learn about nutrition and sanitation.

Your Culinary Internship

Complete an internship at The Grant House Restaurant and other local businesses during the last four weeks of the program to test your new skills and prepare you for any type of the exciting careers in the culinary arts field. Graduates are qualified to work in a broad range of positions, including sous chef, line chef, and catering.

Your Culinary Opportunities

Graduates may work in restaurants, lodges, country clubs, cruise lines, casinos, and more. The program is aligned with the American Culinary Federation Accrediting Commission and provides instruction to prepare students for national certification as a Certified Culinarians through the American Culinary Federation. Applicants must be at least 18 years old and have a high school diploma or GED.

Click the headings below to get more details about each class within our culinary program:

Á la Carte / Line Cooking

2.00 Credit Hours

Explore the basic brigade system. Learn how to work on a line through hands-on experience at various stations. Develop skills in speed, portion control, timing, teamwork and communication. Learn the techniques for perfect plate presentations.

Baking Culinary Classes

4.00 Credit Hours

Learn the basic principles of baking, including yeast dough production, straight dough, rubbed dough, laminated dough, creaming methods and sponge. Explore the different mixing methods used in a commercial bakery.

Banquet Service

2.00 Credit Hours

Study banquet and buffet preparation with an emphasis on guests’ needs and event setup and break down. Learn designed layouts, how to read banquet event orders and how to forecast food needs.

Beverage Management

3.50 Credit Hours

Survey all the facets of the beverage side of the culinary industry. Gain basic working knowledge of wine and spirits, the relationship between food and wine, and the importance of alcohol inventory control. Choose to taste various wines from different regions of the world (not required for course completion).

Culinary Math

4.00 Credit Hours

Learn the mathematical equations you’ll use frequently in food preparation and service. Build skills in restaurant management, including basic measurement, use of measuring equipment, food costing, menu costing, labor costing, business forecasting, par sheets and basic accounting.

Dining Room Service

2.50 Credit Hours

Study the proper service techniques within the culinary industry. Explore American, French and Russian service. Learn how to properly write guest checks and take orders using current technology. Learn the importance of communication and quality customer service.

First Aid and Safety

1.50 Credit Hours

The skills you learn in this course may help you save a life. Learn the techniques of adult CPR, including when to start and stop, and how to help a choking victim. Identify the signs and symptoms of a heart attack or stroke. Learn about disease transmission and legalities. Learn the regulations regarding the use of chemicals in the workplace, as well as employees’ rights.

Food Identification

2.50 Credit Hours

Complete a step-by-step process to develop a professional portfolio, then present your work to a panel of potential employers. This project will showcase the skills you learn in the program.

Purchasing and Receiving

3.50 Credit Hours

Develop the vocabulary and skills you’ll need to order products, including specifying can, pack and case sizes. Learn about the legal implications of purchasing non-regulated foods, and evaluate, choose or change a purveyor.

Regional Cuisines

1.00 Credit Hours

Explore a variety of regional American cuisines through taste, touch, smell and sight. Experience the spices, herbs, meats and vegetables that make a cuisine unique.

Sanitation

4.50 Credit Hours

Study proper sanitation prescribed by law, harmful bacteria and proper storage of potentially hazardous foods. Learn proper equipment-cleaning procedures and how to correctly wash dishes. Identify and use Material Safety Data Sheets and the “first in/first out” rotation system. Learn about food-borne illness, effective sanitation techniques and sanitary work conditions. Identify critical control points of food flow.

Soups, Stocks and Sauces

4.00 Credit Hours

Develop the fundamental skills of preparing soups, stocks and sauces. Create all of the mother/leading sauces (foundational sauces), along with their small sauces. Review the history surrounding the development of these products.

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