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The Culinary Arts curriculum focuses on classical and nouvelle French cooking techniques with hands-on classes that encompass knife-skills, stocks and sauces, Garde Manger, and International and American Regional Cuisine. The Culinary Arts program encourages students to be creative and artistic as part of the development of the full set of classical skills. Students will learn to prepare food with attention to balance of flavors, aroma and presentation.
Routine practice of fundamental techniques and procedures ensures our students every opportunity to be successful in any culinary endeavor. We cook, taste, and talk about food every day in our cooking labs. We focus on using fresh, local ingredients, with an emphasis on seasonality and sustainable resources. In addition to building culinary expertise, we also focus on the management concepts necessary to be a successful Executive Chef, food service manager or culinary business owner. Personnel and financial management as well as menu design, inventory and cost control are all important parts of the training required to be a professional in the culinary arts.
Notice about Essential Abilities: The objective of the Culinary Arts Program is to prepare students for employment in the culinary arts field. Successful careers in kitchen-based positions in the culinary arts requires certain abilities, and successful completion of the laboratory portion of the Program’s curriculum requires many of those same abilities.
The following abilities are considered essential to the program:
Consistent with the requirements of state and federal law, the College provides reasonable accommodations for students with documented disabilities. If you have a disability for which you believe you may need accommodations, including any required to perform the above described abilities, please contact the College’s Coordinator for Students with Disabilities at 207.216.4323.
PROGRAM LEARNING OUTCOMES
Upon successful completion of the Associate of Applied Science Degree in Culinary Arts, graduates will be able to:
This program is designed to prepare students for careers in fine dining restaurants, in food and beverage management and as restaurant or culinary business owners. Upon graduation students will be prepared for progressive culinary positions including Garde-Mangers, sauté or pastry chefs and progressing to Sous-Chefs and Executive Chefs. Those wishing to look beyond the kitchen will have the knowledge and skills to pursue careers in the dining room and develop the experience to become a Food and Beverage Manager.