Kitchen Skills Studies
Culinary Arts
Diploma (S)
This program is designed specifically for industry professionals and students who are employed or plan to be employed in the hospitality industry as cooks and desire to further their education and begin the advancement to a supervisory position. Courses are offered on a part-time basis and credits earned may be applied to the Associate Degree in the Culinary Arts or Food Service Management. Industry professionals and students will also acquire the three mandatory classes required by the American Culinary Federation to begin the certification process.
Program Graduate Competencies
The Program Graduate Competencies listed below identify the major learning goals related to your specific program of study and identify the knowledge and skills you will have when you graduate to be successful in your chosen field.
- Perform standard culinary procedures using the appropriate knives, tools and equipment.
- Explain and apply the basic principles of food sanitation and safety in the work environment.
- Utilize principles of food preparation to produce a variety of hot and cold food products within realistic time constraints.
- Apply the fundamentals of baking and pastry.
- Apply the principles of nutrient needs to menu planning and food preparation.
- Evaluate styles of leadership and develop skills in human relations and personnel management.
- Apply the principles of menu planning and cost controls for the purchasing, receiving, and storage of food and non-food items.
Graduation Requirements
General Education
Program/Major Concentration
Suggested Pathway to Graduation (Course Sequence Sheet)
Semester 1
Semester 2
Semester 3
To complete program requirements, you must pass the above courses and earn at least 32 credits. The number of courses and credits required for graduation may be more depending on college readiness and the elective courses offered in your program major (if electives are a part of the program).
CULDIPKSS