The Certificate of Completion (CCL) in Culinary Fundamentals is designed to equip students with basic skills in culinary arts. The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, breads and pastries.
The Certificate of Completion (CCL) in Culinary Arts is designed to train students who wish to become professional chefs. The program requires 35 hours per week in direct class participation. Students must enroll concurrently in all courses in a block regardless of previously completed coursework. Students rotate through all areas of food preparation at lunch and also at dinner. A casual lunch dining room is operated in the first semester and a formal dining room is operated in the evening by the second semester students, providing practical work experience to enhance the lab experience.
The Certificate of Completion (CCL) in Culinary Arts Foundations degree is designed to teach basic cooking techniques and fundamentals associated with the culinary industry. The emphasis is on development of skills required for positions in commercial operations. Instruction includes principles for preparation, storage and serving stocks, sauces, soups, and dairy products; study of products and production for cuisines from international cultures; preparation of both hot and cold foods suitable for commercial production; principles and techniques to perform supervisory roles in the food service industry.
The Certificate of Completion (CCL) in Commercial Bakery and Pastry Arts program is designed to teach baking and pastry techniques and fundamentals associated with that area of the culinary industry. Emphasis is on skills required for positions in commercial operations. Instruction includes principles for preparation, storage and serving bakery products, study of ingredients, preparation of classical and artisan breads, rich yeast doughs and edible centerpieces; decorative showpieces and special occasion cakes; basic business operation of a retail bakery.