The Culinary Fundamentals program 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.
All Culinary program classes transfer in some capacity to in-state universities as well as other institutions around the country - this excludes developmental academic courses.
Graduates are prepared for positions in:
- Food service
- Hospitals/Assisted Living Facilities
- Cruise Ships
Representative job titles:
- Line Cooks ($12 per hour)
- Kitchen Managers/Supervisors ($18 per hour)
Employment of chefs and head cooks is projected to grow 10 percent from 2016 to 2026, faster than the average for all occupations. Consumers are continuing to demand healthier meals made from scratch in restaurants, in cafeterias, in grocery stores, and by catering services. To ensure high-quality dishes, these establishments are increasingly hiring experienced chefs to oversee food preparation. There will be strong competition for jobs at upscale restaurants, hotels, and casinos, where the pay is typically highest. Workers with a combination of business skills, previous work experience, and culinary creativity should have the best job prospects. (BLS, 2016)
Mark Dow, Culinary Arts Program Director
Phone: (480) 423-6241
Gary Ward, Division Chair
Phone: (480) 423-6685
Phone: (480) 423-6578
For permission to take upper-level class, email email@example.com and provide us with the following.
- Full name
- Student ID#
- Course number and section of classes you would like to take
- Brief explanation of your educational and industry background