Culinary Arts & Food Service (CF)

The degree program opens the door to a career in food. The course of study is designed to combine practical training with broad-based knowledge. Hands-on culinary courses begin with the basics of knife-handling in the laboratory kitchen through the implementation of our on-campus restaurant kitchen, dining room, and bakery. These courses are complemented with the study of nutrition and food sciences as well as classes in management, facilities planning, and personnel administration. Cutting edge cultural courses include food history and culture and food writing. Program graduates face exciting opportunities in a fast-growing industry that encompasses the traditional path in a restaurant kitchen or dining room or can veer into catering, banquet management, menu consulting, food writing, recipe testing and development, baking and pastry, corporate food, and a whole host of other possibilities.

The program includes a hands-on work experience through Cooperative Education and Internships which integrate classroom study with a supervised work experience.

Course See Note  Course Title Credits   CFS101   Basic Culinary Techniques 2   CFS104   Introduction to Breads, Pastries, and Desserts 2   CFS114   Food Safety and Sanitation 3   CFS116   Banquet and Function Management 2   CFS118   Stocks, Soups, and Sauces 2   CMP101   Composition 1 (OL, CT) 3   BUS101   Math for Business and Finance (OL) 3   CFS102   Meat/Poultry/Fish Fabrication and Production 2   CFS106   Baking Production & Merchandising of Bakery Products 2   CFS108   Table Service 2   CFS110   Introduction to Garde Manger 2   CMP104-150   Composition 2 Elective (OL, CT) 3   CPS100 1 Fundamentals of Computer Concepts (OL) 3   CFS202   Danish, Croissant, Choux, and Puff Pastry 2   CFS212   American Regional Cuisine 2   CFS214   Buffet and Specialty Food Preparation 2   CFS228   Food and Beverage Cost Control 3   IDS106   Understanding Nutrition (OL) 3   LA-ELECTIVE 2 Liberal Arts Elective(s) (OL) 3   CFS134   Wine in the Food Industry 1   CFS204   Classical Baking 2   CFS206   A La Carte Restaurant Operations 2   CFS216   International Cuisine 2   CFS234   Culinary Arts Workplace Seminar 1   COP202 3 Cooperative Education/Internship (OL) 3   LA-ELECTIVE   Liberal Arts Elective(s) (OL) 3

Notes  1 May be fulfilled by challenge exam and 3 liberal arts credits.  2 Recommend IDS156 - Cultural History of Food  3 Students may be eligible for COP202 exemption. Please see the COP202 Coop Ed/Internship Exemption form found on the Academic Department Web page for details. If exemption is approved, student must complete a 3-credit open elective

Admissions Information  • Program available days only at the Hathorne Campus.