Prepare individuals to obtain baking and pastry employment upon completion.
Provide shortened additional and advanced training for individuals already working
in the industry.
Understand basic and advanced baking and pastry techniques, terms, mise en place,
sanitation, and safety.
Produce basic baking and pastry items, including cookies, breads, custards, quick
breads, pies, meringues, and pâte à choux.
Produce advanced baking and pastry items, including cakes, cake decoration, filling,
dessert sauces, petit fours, and rolled-in doughs.
A.A.S. in Culinary Arts
Program Learning Outcomes
Utilize basic and advanced cooking, baking, and pastry techniques, terminology, methods,
mise en place, sanitation, and safety.
Produce basic and advanced baking and pastry items, including cookies, breads, custards,
quick breads, rolled-in doughs, pies, meringues, pâte à choux, cakes, cake decoration,
fillings, dessert sauces, and petit fours.
Produce basic pantry items, including salads, sandwiches, forcemeats, hors d'oeuvres,
appetizers, sauces and dressings, cold soups, savory mousse, and display platters.
Produce basic and advanced cooking items, including knife cuts, stocks, sauces, poultry
fabrication, fish fabrication, breakfast items, meat fabrication, advanced sauces,
potatoes, starches, as well as restaurant-quality entrees, salads, appetizers, and
soups.
Entry Kitchen Certificate
Program Learning Outcomes
Prepare individuals to obtain entry-level baking and pastry or cooking employment
upon completion.
Understand basic cooking, baking, and pastry techniques, methods, terms, mise en place,
sanitation, and safety.
Produce basic baking and pastry items, including cookies, breads, custards, quick
breads, pies, meringues, and pâte à choux.
Produce basic culinary items, including knife cuts, stocks, sauces, poultry fabrication,
fish fabrication, and breakfast items.
Provide shortened additional and advanced training for individuals already working
in the industry.
Professional Kitchen Certificate
Program Learning Outcomes
Understand basic and advanced cooking techniques, methods, terms, mise en place, sanitation,
and safety.
Produce basic culinary items, including knife cuts, stocks, sauces, poultry fabrication,
fish fabrication, and breakfast items.
Produce advanced culinary items, including meat fabrication, advanced sauces, potatoes,
starches, restaurant-quality entrees and appetizers, and soups.
Prepare individuals to obtain culinary employment upon completion.
Provide shortened additional and advanced training for individuals already working
in the industry.
