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 of 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