Culinary Arts Curriculum

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🎓 Culinary Arts Curriculum

Program Overview

  • Duration: 2 Years (4 Semesters)
  • Objective: Train students in foundational, intermediate, and advanced culinary techniques, kitchen management, food science, and the business of running food operations.
  • Outcome: Graduates will be ready for entry-level chef roles, kitchen leadership, or entrepreneurial ventures.


Core Areas

  1. Foundations of Cooking
  2. Baking and Pastry Arts
  3. Global Cuisines
  4. Food Science & Nutrition
  5. Culinary Management & Business
  6. Hospitality & Service Skills
  7. Internships / Apprenticeships

Course List

Semester

Courses

Semester 1

- Introduction to Culinary Arts
- Knife Skills and Kitchen Safety
- Basic Cooking Methods (boiling, roasting, sautéing, grilling)
- Food Sanitation and Safety (ServSafe Certification)
- Introduction to Baking (Breads, Cookies, Simple Cakes)
- Nutrition Basics

Semester 2

- Advanced Cooking Techniques (Sous Vide, Braising, Smoking)
- Stocks, Sauces, and Soups
- World Cuisines I: French, Italian, Spanish
- Baking: Pastries and Intermediate Desserts
- Food Cost Control and Inventory Management
- Culinary Math (Conversions, Costing, Yield)

Semester 3

- World Cuisines II: Asian, Middle Eastern, African, Latin American
- Charcuterie and Garde Manger (cold kitchen work)
- Plating and Presentation Skills
- Menu Development and Innovation
- Restaurant Operations and Management
- Food Science: Flavor Chemistry and Modernist Techniques

Semester 4

- Advanced Baking: Chocolatiering, Sugar Art, Specialty Cakes
- Farm-to-Table and Sustainability Practices
- Entrepreneurship for Culinary Professionals
- Capstone Project (Run a Pop-up Restaurant)
- Internship / Apprenticeship (Hands-on Industry Experience)

Additional Program Features

  • Guest Lectures from renowned chefs and restaurateurs
  • Field Trips: Farms, food markets, restaurant kitchens, food festivals
  • Competitions: Internal cook-offs, regional culinary contests
  • Portfolio Development: Recipe collections, plating photos, event planning experience

Sample Capstone Project

  • Students plan, budget, market, and execute a Pop-up Restaurant Event
  • Includes real customers, full service, profit & loss reporting

Certifications Offered

  • ServSafe Food Handler & Manager
  • First Aid/CPR for hospitality
  • Certificate in Advanced Culinary Techniques (from the school)

 


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