Chefs and cooks prepare a variety of foods in many different environments, from preparation of a la carte (prepared to order) to banquets for hundreds of people. Responsibilities include sanitation, maintaining an accounting inventory control system, estimating the amount of food needed, purchasing food equipment and supplies.
Nutritional aspects of healthy cooking are increasingly incorporated into the menu, with chef's developing recipes, selecting and using multiple food preparation methods and techniques.
Graduates of the Culinary Arts Associate in Applied Science (AAS) Degree will be eligible for Certified Culinarian award from the American Culinary Federation, as well as more advanced certificates with requisite culinary industry work experience.
The Culinary Arts Diploma program prepares individuals for career opportunities in hotels, restaurants, clubs and institutional food service facilities.
Program Delivery Methods
Online, hybrid, traditional in-class courses and hands-on training in state-of-the-art lab on Saint Paul College campus, St. Paul, MN
Post-Graduate Culinary Certificate - University of Minnesota
The Culinary Arts program and the University of Minnesota’s Department of Food Science and Nutrition have partnered to create a post-graduate culinary certificate. The culinary certificate is available for University of Minnesota’s Food Science or Nutrition majors and is for one full-time semester or part-time over two semesters. For more information go to the U of M Post-Graduate Culinary Certificate Web page.