Culinary Arts

This Culinary Arts program prepares students for careers in culinary arts, food service management, catering, institutional food service, and as chefs. With an emphasis on hands-on experience, students will learn the art of classical French techniques mixed with modern trends.

Students have the option of completing a degree or one-year certificate.

In the Culinary Arts associate in applied science degree, learn basic and specialized food preparation, baking and pastry arts, and culinary fundamentals including but not limited to research, design, and preparation of dishes and menus. Gain further knowledge in nutrition, sanitation, management techniques and functions, cost control, and purchasing. Emphasis is placed on culinary skills as well as soft skills such as professionalism, how to thrive in the industry, teamwork, communication, and critical thinking.

GRADUATES MAY PURSUE CAREERS IN:

  • Restaurant Dining (Chef)
  • Bakeries
  • Food Service Management
  • Catering
  • Institutional Food Service

In the Culinary Arts certificate, the principle focus will be classical French cooking techniques, menu planning and pricing, and how to cook for the customer’s diet and allergens. Basic and artisan breads, pies, cake baking and decorating, mousses and platted desserts will be covered. There will be major emphases placed on knowing the equipment used, weights and measures and how to convert them, being able to read a recipe, sanitation, and kitchen safety. Students will be required to participate in several functions for community and college organizations, as well as the College’s Open House events in the fall and spring. Students will have the opportunity to take the National Restaurant Association Educational Foundation’s exam for ServSafe Certification. Successfully passing this exam will complete the State of Maine’s requirement for being a Certified Food Protection Manager (CFPM).

GRADUATES MAY TRANSFER TO AN ASSOCIATE DEGREE IN:

GRADUATES MAY PURSUE CAREERS AS:

  • Cooks
  • Line Cooks
  • Prep Cooks
  • Assistant Bakers
  • Sou Chefs

Alignment of program learning outcomes to courses in the program.

 

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