Culinary Arts - Pastry Arts concentration

The Culinary Arts program provides training for students who wish to pursue a career in the food service industry as a professional chef or pastry chef. The core curriculum is comprised of 50 credits of general education and hospitality foundation courses, while each of the two concentrations – in Culinary Arts (CULA.AAS) and Pastry Arts (CULA.PASTRY.AAS) – is comprised of 16 credits that focus on advanced courses in the specialty area selected.

Students in either concentration will demonstrate proficiency in culinary skills and techniques that include the principles and processes of cooking and baking, proper use of knives, food presentation, menu development, and food safety and sanitation.

PROGRAM OUTCOMES

• Apply safe and sanitary practices within any food production department compliant with laws and safety regulations;
• Develop appropriate menus and recipe selections, recognize costs incurred, and apply cost control techniques;
• Design and plan meal service, buffets, and food-related activities/functions and understand the purchasing and requisition process;
• Develop professional written and verbal communication and computational skills related specifically to hospitality;
• Demonstrate proficiency in a variety of professionally recognized culinary/pastry skills and techniques;
• Apply practical culinary/pastry techniques that stress creativity and innovation with respect to flavor and texture in food production;
• Work in any production or food preparation station within a food service department;
• Create and critique high-quality food products with artistic designs;
• Effectively supervise and train kitchen personnel.

Students who complete the Culinary Arts program will be qualified to work in a variety of food service positions and settings, including restaurants, hotels, catering facilities, corporate dining facilities, healthcare food operations, and resorts. Those who complete the Pastry Arts concentration will be qualified for positions in hotels, fine dining restaurants and clubs, as well as a variety of positions with retail and wholesale bakeries.

Graduates of this A.A.S. program also would be eligible to transfer to Fairleigh Dickinson University to pursue a Bachelor of Arts in Individualized Studies offered through the University’s Petrocelli College of Continuing Studies. Students may also transfer to Johnson & Wales University, where many credits will be accepted. Other transfer opportunities are being developed.

Admission to the program requires, at minimum, a high school diploma or its equivalent.

SEE ALSO:
Culinology / Food Science degree program
Professional Baking certificate program
Professional Cooking certificate program