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The Culinary Arts course is offered during morning and afternoon College Express. Students enrolled in the Culinary Arts program will participate in practical hands-on activities in a state of the art commercial kitchen environment and be provided opportunities to master the skills required for employment in the culinary art field. From Top Chef to Chopped, to Diners and Dives, students enrolled in the Culinary Arts program will learn cutting edge culinary skills preparing their future for entry-level foodservice positions or further study.
Chef, Restaurant Manager, Caterer or Baker are just a few of the many jobs available to students with culinary arts experience.
Students enrolled in Culinary Arts can earn college credit during high school and will take the following classes if they complete both years of the program.
Culinary Arts Classes Offered
| Course | Semester | Hours | Description |
|---|---|---|---|
| CULA 420 Bakeshop 1 | Fall 2025 | 3 | This lecture/lab course initially covers the principles and ingredients of baking. Centering on yeast products, quick breads, and pies and pastries, course topics include: understanding yeast products; dough formulas and techniques; quick breads formulas along with mixing and production methods; preparation of pie crusts and fillings; and puff pastry, eclair paste, meringues, and fruit desserts. |
| CULA 415 Cooking Methods and Principles | Spring 2026 | 3 | This course deals with food preparation principles. Students will learn about what happens to food when it is heated, about how food is cooked by different cooking methods, and about rules of seasoning flavoring. It is important to understand the theories so students can successfully put them into practice in the kitchen. A cook's judgment is based on experience, on the understanding of the raw materials in the recipe, and the knowledge of cooking principles. This is a lecture/lab course. |
| CULA 410 Culinary Essentials | Fall 2024 | 3 | An in-depth study of cooking methods, the identification and use of ingredients, and the handling of tools and equipment are the core components of this course. The lecture aspect focuses on the principles and techniques of quantity food production and work methods. The laboratory aspect prepares students with the skills, knowledge, and experience necessary to work in a production facility. Customer service fundamentals will be emphasized. This is a lecture/lab course. |
| CULA 425 Bakeshop 2 | Spring 2025 | 3 | Continuing with bakeshop production, this lecture/lab course covers cakes and icings, cookies, and creams, custards, puddings, frozen desserts, and sauces. Topics include: basic cake mixing methods and cake formula types: icings: production and application; cookie characteristics and their causes; and panning, baking, and cooling. |