Culinary Arts
The Culinary Arts Program prepares individuals for an exciting career as a chef, cook, and/or food preparation worker for a variety of hospitality industries, including hotels, restaurants, convention centers, hospitals, and corporate dining facilities. The curriculum covers all aspects of culinary preparation including meats, poultry, fish, vegetables, sauces, soups, bread and pastry baking, desserts, specialty cooking, and international cuisine. Hands-on experience in all facets of culinary preparation and presentation is emphasized throughout the curriculum. Further, coursework emphasizing the development of supervisory and managerial responsibilities such as sanitation, menu planning, management, cost control, purchasing, cooking, baking, and restaurant operations are also provided. Specific skills aimed at creating recipes; managing the kitchen; ordering supplies; measuring, mixing, and cooking ingredients according to specified recipes; familiarity with the various types of kitchen equipment and instruments; knife skills, cutting, chopping, slicing, and dicing; and directing the duties of other kitchen employees are developed throughout the entire program of study.
Individuals who are not interested in working for restaurants or food service kitchens may also benefit from this program. For example, personal chefs, an emerging occupation, plan and prepare meals in private homes according to a client’s personal preferences and dietary needs. Research chefs combine culinary skills with specific skills in food science to test new formulas, develop recipes, experiment with flavors and presentation, and test new products for chain restaurants, food growers, and manufacturers.
This is a career and technical education program. Some of the courses may not transfer to four-year institutions.
Accreditation
American Culinary Federation Education Foundation
Sample Job Titles
Small Business Owner, Research Chef, Private Chef, Caterer, Executive Chef, Sous Chef, Food Stylist, Dietary Advisor
Additional Program Considerations
Culinary Arts students are required to buy uniforms and a knife kit for a cost of $375. This cost is assessed as a course fee for CA 101 Intro to Culinary Arts. Scholarships are available through the Richland Community College Foundation for students who qualify. The uniform and knives requirement applies to both the Culinary Arts AAS and all related Culinary certificates.
Available Degrees and Certificates