Gain skills in every facet of running a commercial restaurant as you learn basic cooking principles, terminology and food handling practices.
Practical experience with all stations of line cooking, inventory, daily specials production, garde mange work, sauce preparation and commercial equipment maintenance prepare you to work in a commercial kitchen of a restaurant, catering company, cafeteria, deli or other specialty shop.
Students prepare to work in a commercial kitchen including restaurants, cafeterias, delis and other specialty shops. Curriculum includes basic cooking principles, terminology and food handling practices. The program incorporates every facet of running a commercial restaurant. Wait staff, all stations of line cooking, inventory, production of daily specials, manager work, sauce preparation, and maintenance of commercial equipment are included.
Culinary Arts (Commercial Cooking) AAS graduates will:
- Be prepared for employment as Cooks, Short Order Cooks, Pantry Cooks, Prep Cooks, Front Line Cooks, Sauté Cooks, and Grill Cooks.
- Obtain certification from the American Culinary Federation as a Certified Culinarian.
- Meet the Skills Standards of American Culinary Federation
- Perform excellent Customer Service
| Degrees and Certificates | Credits | Estimated Program Length* | Admission Dates |
| Culinary Arts AAS | 107 | 6 quarters | Fall, winter, spring, summer |
| Culinary Arts Certificate of Proficiency |
54 | 3 quarters | Fall, winter, spring, summer |
| Wine Educations Certificate of Completion |
19 | 2 quarters | Fall, winter, spring |
*Program length is estimated. See your counselor or adviser.
