Turn Passion into Profession
About Culinary Arts
The Culinary Arts program prepares students for careers in professional kitchens, baking and pastry environments, catering operations, institutional food service, and hospitality settings.
At CMCC, students develop hands-on culinary skills while learning classical cooking techniques, baking and pastry fundamentals, food safety and sanitation, menu development, nutrition, purchasing, and kitchen operations. Students gain experience working in kitchen laboratory and dining room environments while building the teamwork, communication, professionalism, and problem-solving skills expected in the foodservice industry.
Students may complete either the one-year Culinary Arts certificate or continue into the associate degree program for expanded culinary, baking, and management preparation. Students interested in the business and operational side of the hospitality industry may also want to explore CMCC’s Restaurant Management program.
Learn by Cooking, Baking, & Creating
Coursework
The Culinary Arts program combines hands-on kitchen experiences with culinary theory, baking and pastry preparation, food safety, nutrition, and menu development. Students learn professional cooking techniques while building the teamwork, communication, and problem-solving skills expected in modern foodservice environments.
Cooking Techniques & Food Preparation
- CUA 100 Introduction to Culinary Arts
- CUA 105 Fundamentals of Baking
- CUA 110 Techniques of Cooking
- CUA 150 Introduction to a la Carte
- CUA 152 Specialty Foods
Baking & Pastry
- CUA 154 Introduction to Cakes & Recipe Alterations
- CUA 156 Pastries and Contemporary Desserts
- CUA 214 Petit Fours and Artisan Breads
- CUA 252 Advanced Cakes
- CUA 256 Chocolates Confections
Kitchen Operations & Professional Practice
- CUA 121 Food Preparation and Sanitation
- CUA 171 Nutrition and Food Quality
- CUA 216 Food and Beverage Purchasing
- CUA 250 Modern Cooking
- CUA 299 Externship
Frequently Asked Questions
What is the difference between the Culinary Arts certificate and associate degree?
The one-year Culinary Arts certificate focuses on foundational culinary, baking, pastry, and kitchen preparation skills designed for entry into the foodservice industry. The associate degree expands upon those skills with additional advanced culinary coursework, purchasing, externship experiences, and broader professional preparation.
Will I spend time working in kitchens during the program?
Yes. Students gain hands-on experience in kitchen laboratory and dining room environments while learning professional cooking techniques, baking and pastry preparation, food safety, teamwork, and kitchen operations.
What kinds of culinary skills will I learn?
Students learn classical cooking techniques, baking and pastry preparation, menu development, nutrition, sanitation, purchasing, food presentation, and modern culinary practices used in professional kitchens and hospitality environments.
How is Culinary Arts different from Restaurant Management?
Culinary Arts focuses primarily on cooking, baking, pastry preparation, and hands-on kitchen skills. Restaurant Management combines culinary coursework with business, operations, hospitality, and management-focused studies designed for students interested in restaurant leadership, supervision, or ownership.
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