Culinary Arts

 

Our program highlights competency-based training through progressive learning units. A large portion of the training will take place in our many training kitchens, giving students lots of “kitchen time” to allow their skill levels to grow. Utilizing a ‘hands-on’ food production approach, students will be working individually or in small groups. Additionally, “Core” Culinary academic skills are incorporated into the student’s training schedule. These additional skill classes will include Nutrition, Purchasing & Inventory, Restaurant management, menu, and other “core” classes.
Each unit of focus starts with the culinary basics class. Subsequent food production classes develop more advanced techniques and provide for more in-depth student evaluation.

Clock Hours
1260
8:30 a.m. to 4:30 p.m., Monday through Friday
Training Hours Exception
Depending on the training segment, classes may be scheduled as early as 5:00 a.m. or finish as late as 9 p.m, or later if it involved a catered event. Even if so, it will not exceed a 7-hour training day. , Monday through Friday with some weekend classes. Approximately 10-hours a week of homework is required.
Start Date
August
Industry Certification

The Culinary Arts program has met or exceeded the program standards for the American Culinary Federation. In addition to the Culinary Arts Technology certificate, students can also prepare for and earn the following industry certifications:

  •  ServSafe®  Manager Certification
  • First Aid /CPR card

The program we provide has a long-standing reputation for providing skilled, creative cooks and bakers for the hospitality industry. The demand for trained, qualified professionals far exceeds supply, and job prospects for graduates are excellent

Our program is designed for more than just to get a job. It is designed to give our graduates the skills they need to advance into the kitchen, bakery, and restaurant management. Cooking is creative and people-oriented, but it is also a business. You need experience in budgeting, purchasing, personnel management, and menu planning to be successful.

Program Costs
Tuition
$3963
Room and Board
$9988
Technology Fee
$325
Student Service Fee
$125
Books (Provided by AVTEC)
$853
Supplies (Provided by AVTEC)
$3159
Items NOT Provided by AVTEC
$200
Total Cost
$18613.00
Prerequisites
  • Mathematics and reading skills are essential factors for achieving the best paying jobs. Basic computer skills are also required.
  • Please be advised, in order to meet the required competencies, students in the Culinary Arts program must handle and prepare a wide variety of products including but not limited to seafood, nuts, spices, grains, vegetables, fowl, meats, dairy, and eggs. This program cannot provide an allergen-free environment. Those with any food allergies and/or food/cooking fume sensitivities should consider this carefully before applying.
  • Jewelry allowed:  plain band (wedding ring).  no other rings or bracelets allowed.  Earrings may be worn if they are studs or small hoops both with clasp backings.  Gauges allowed.  If jewelry becomes a distraction or sanitation issue, Instructor has the authority to have student remove said jewelry before entering or remaining in Lab or classroom areas.
  • Basic computer skills are essential. Testing, grading, and most projects are done electronically.
  • Computer resources are limited; we Highly recommend bringing a personal laptop.
  • Culinary Art’s supply fee includes professional knife set, uniforms, hand tools, and textbooks. Required items NOT included in this charge are black leather non-slip closed toe shoes, notebooks, and note taking supplies.
  •  
Physical requirements for program

Physical requirements for hospitality occupations are to be able to lift and carry at least 50 pounds, be steady on feet for long periods of time, and work nights and early morning shifts.

Achievement
Culinary Assistant/Prep Cook
Clock hours
823
Courses
Employability Skills
Clock Hours
23
Participate in school safety orientation, complete achievement tests, obtain First Aid and CPR card, participate in resume writing and job search training, and participate in an interview and communications training.
Introduction to Professional Cooking I
Clock Hours
180
Basic Cooking theory and practical application, centering on the understanding and use of Standardized cooking methods. This “Baseline class ” is a introduction of how professional kitchens work, and the necessary skills cooks need to be successful in the hospitality industry. Besides theory and application, A large percentage of this class emphasizes the importance of Culinary “Core skills”. They include, Professionalism, Safety, Culinary Math, Knife skills, Culinary Terminology, Weights and measures, equipment identification, The history of Hospitality, and Discussions of career opportunities. All the skills a Novice Culinarian needs to begin their training.
Introduction to Professional Cooking II
Clock Hours
125
Standardized cooking methods, being put to practical use in the production of: Mother/Leading sauce production, Fabrication of Beef, Fish, Chicken & Poultry, Basic Soups & Stocks.
Culinary Math
Clock Hours
24
Culinary Math begins with memorizing and converting between the standard kitchen system of weights and measures and a review of decimals, fractions, and percents. Students then learn to cost ingredients, convert recipe sizes, and complete food cost forms. This course prepares the student for production, baking, purchasing, and menu development labs.
ServSafe®, Food Protection Management
Clock Hours
42
The ServSafe® class has become the industry standard in food safety and sanitation training and is accepted in most United States jurisdictions that require employee certification. This course has been developed using the most accurate, up-to-date information for all levels of employees in all aspects of safe food handling. Successful completion of this class will give the student a ServSafe Manager certification that is good for 5 years.
Nutrition for the Culinary Professionals
Clock Hours
42
This course provides the most accurate, up-to-date information for culinary students and professionals who need to use nutritional principles to evaluate and modify menus and respond to the customers’ needs; covers characteristics of the major nutrients, how to maximize nutrient retention in food preparation, and apply the principle of nutrient needs throughout the life cycle to menu planning and preparation.
Breakfast Production
Clock Hours
91
This progressive class begins in the Introduction to Cooking 2 class with basic instruction with how to flip eggs in a pan and making omelettes. the Final part of the class follows with 2 concurrent weeks working a full breakfast kitchen. During the two weeks, students will cook "to order" a rotating breakfast menu, covering such skills as omelet production, griddle work, breakfast cold foods, and banquet style entrees.
Volume Food Production
Clock Hours
145
Designed to develop the basic cooking skills and work habits needed for preparing and serving food in quantity. The training emphasis will first be on variations of the basic cooking methods and skills, which will then be applied to food preparations for 50 people or more. The styles of production will focus on skills used in banquets, catering, as well as the cafeteria-style set-ups. Also stressed are organizational skills, timing, sanitation, safety, and presentation.
Culinary Baking
Clock Hours
151
Cooks, especially in small operations and remote locations, are often required to produce a variety of baked goods, from breads to finished desserts. This course develops the basic baking skills commonly used in most kitchens. Skills in baking basics give the student a more balanced and marketable skill level.
Achievement
Culinarian
Courses
Restaurant Practicum
Clock Hours
189
This course is designed to develop the skills needed to be able to work as a “line cook” in preparing menu items to order. This type of cooking skill is used primarily when working in restaurants, resorts, and hotels. Students rotate through various cooking stations depending on the methods utilized for a working restaurant. Along with cooking methods, instruction will focus on mise en place, organization, timing, sanitation, safety, and plate presentation. This course is also designed to develop the skills needed to be able to work as a Baker, making pastries presented primarily in restaurants, resorts, and hotels. Students will be responsible for developing recipes and menu items, breads, pastries, and desserts featured in the Academy Café. Along with production skills, instruction will focus on mise en place, organization, timing, teamwork, sanitation, safety, and plate presentation.
Dining Room Management
Clock Hours
38
This course offers culinary students an introduction to customer service, types of table service, and the skills necessary to achieve quality service goals. During the course, students will examine the qualities of a professional server and how to exceed customer needs and create successful mise en place. A survey of industry segments and equipment is also covered and concludes with the nuts and bolts of table service and the role of managers in service.
Beverage Skills
Clock Hours
35
This course introduces students to the basics of beverage management and how to profitably manage a beverage operation. The study involves a survey of wine, beer, distilled spirits, and non-alcoholic beverages including coffee and tea.
Purchasing and Inventory
Clock Hours
35
Basic principles of inventory, purchasing and receiving food, beverage equipment, contract services, and supplies; apply knowledge of quality standards and food product regulations to the purchasing function; primary focus is on inventory, product identification, supplier selection, and the subsequent ordering, receiving, storing, and issuing process.
Advanced Savory and Pastry Arts
Clock Hours
70
Focuses on developing the skills used in the Garde manger kitchen in the production and presentation of buffet and catered events, pate and sausage preparation, and hors d’oeuvres and centerpieces, menu planning, organizational technique, and sanitation. Also includes advanced baking skills used in restaurants, hotels, resorts, and specialty bakeries, you will develop skills in basic candy making, European hearth and bread production, dessert presentation, cold soufflés, and working with Fresh pasta. These two units run concurrently during the school year.
Restaurant Management
Clock Hours
70
Focuses on the development of various styles of food service menus, layout and design, basic menu planning; consideration of relationships between menu, nutrition, sales, purchasing, food and labor cost controls, and facility; develop skills needed to work into management (chef) position within food service operation; smaller, remote operations may require the cook to plan the menu. Prepares the successful student to progress from employee to supervisor; Develops skills in human relations, personnel management, and evaluates styles of leadership. Addresses the nuts and bolts of management: interviewing, communication, job descriptions, training methods, evaluations, conflict resolution, stress, time, and organizational techniques.

Gainful Employment Disclosures – 2019

Program Name: Culinary Arts (Formerly: Professional Cooking & Baking)

This program is designed to be completed in 38 weeks. 

This program will cost $7,502 if completed within normal time.  There may be additional costs for living expenses. These costs were accurate at the time of posting, but may have changed.  

Of the students who completed this program within normal time, the typical graduate leaves with $ 2055 of debt.  

The following States do not have licensure requirements for this profession:  Alaska

For more information about graduation rates, loan repayment rates, and post-enrollment earnings about this institution and other postsecondary institutions please click here: https://collegescorecard.ed.gov/

Updated: 6/26/2019