Overview
Students in Culinary Arts are introduced to a wide range of opportunities and experiences that reflect real-world industry practices. They gain hands-on experience in essential areas such as food safety, sanitation, personal hygiene, regulations and procedures, food storage, culinary math, menu planning, food costing, and nutrition. Instruction also covers basic and advanced food preparation techniques, baking, and the use of tools and equipment, as well as customer service and accommodations. Students showcase their skills by preparing and serving meals for special events and by operating the Whitewater Landing restaurant. These experiences allow them to apply their knowledge in authentic settings, blending culinary skill with hospitality and customer interaction.
You Will Learn:
- Professional food preparation
- Safe food handling & sanitation
- How to cater meetings & events
- How to operate the Whitewater Landing restaurant
A Typical Student
The typical student is one that enjoys hands-on learning and has solid applied math skills to be successful. There is a significant emphasis on measurement, conversions, and cost calculation at the beginning of the first-year program. These skills are emphasized and expanded through the second year of the program and are necessary for further training and a career in the culinary industry. Successful students have the creativity, patience, and attention to detail to solve problems using the skills they have learned. They can work on projects independently or with other students. They understand time management as it relates to the back and front of house operations and can stay on task without constant supervision. Safety is a primary focus, and students must follow procedures to keep themselves and customers safe. Good communication skills are necessary to work well with other students and with customers.
Curriculum
Culinary Arts Program Elements
