Culinary Arts (BS)

Create, execute and evaluate concepts and menus applying professional craft skills and techniques utilizing conscious sourcing to maximize profits while maintaining food integrity.
Differentiate communication strategies and leadership styles used to effectively lead a globally diverse workforce within culinary-focused businesses.
Evaluate food safety hazards and implement corrective actions as necessary following the FDA Model Food Code and Hazard Analysis and Critical Control Point (HACCP) principles.
Critique financial documents related to food cost, labor cost and culinary operations to safeguard an economically sustainable business.
Culinary laboratory classes offered throughout the program provide students with an opportunity to continuously develop their craft, and to develop confidence and coordination working within a professional kitchen. Credentialed faculty share their professional expertise within state-of-the-art culinary laboratories, providing an educational environment that promotes student learning and assists students in achieving their place within the culinary profession.

Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
Career and Technical Education Teachers
Chefs and Head Cooks
Chefs and Head Cooks, Traveler accommodation
Cooks, institution and cafeteria
Cooks, private household
First-line supervisors of food preparation and serving workers
Food Preparation Workers
Food Service Managers
Self-enrichment education teachers