Programs Culinary Arts \ Restaurant Management
Our Culinary facilities create a superb learning environment allowing our students ample hands on training by our executive chefs. Students will also have the opportunity to gain the essential knowledge they need to be successful in this exciting, yet competitive field.
Program Objective
Our stimulating curriculum, based on the Courdon Bleu tradition prepares graduates with the skills and knowledge necessary to begin a career as a professional chef, private chef, various management positions and much more! Our chefs provide training for our students in a variety of culinary arts as well as a broad spectrum of cuisines.
Program Curriculum
List Each Course |
Lecture Hours |
Lab Hours |
Ext/Clinic Hrs |
Credit Hours |
Contact Hours |
Module 1 :
Stocks, Sauces and Soups, Managing Revenue and Expense |
25 |
50 |
0 |
3 |
75 |
Module 2 : Understanding Meats and Game, Cooking Meats and Game
Managing the Cost of Food |
25 |
50 |
0 |
3 |
75 |
Module 3 : Understanding Poultry and Game Birds.
Cooking Poultry and Game Birds
Manage the Cost of food. |
25 |
50 |
0 |
3 |
75 |
Module 4 : Understanding Fish and Shell Fish.
Cooking Fish and Shell Fish.
Managing the Food and Beverage Production Process |
25 |
50 |
0 |
3 |
75 |
Module 5 : Understanding/Cooking Vegetables, Legumes, Grains, Pasta and other Starches.
Salads and Salad Dressings. Cooking for Vegetarian Diets
Managing The Cost of Labor |
25 |
50 |
0 |
3 |
75 |
Module 6 :
Sandwiches.
Hors D’oeuvres
Planning For Profit |
35 |
40 |
0 |
3 |
75 |
Module 7 :
Breakfast Preparation
Dairy and Beverages
Managing The Cost of Beverages |
25 |
50 |
0 |
3 |
75 |
Module 8 :
Food Presentation and Garnish.
Bakeshop Production, Cakes and Icings,
CPR and First Aid |
25 |
50 |
0 |
3 |
75 |
Module 9 :
Yeast Products.
Quick Breads, Cookies, Pies and Pastries.
Controlling Other Expenses |
25 |
50 |
0 |
3 |
75 |
Module 10 :
Creams, Custards, Puddings, Frozen Desserts. Wines |
40 |
35 |
0 |
3 |
75 |
TOTALS |
275 |
475 |
0 |
30 |
750 |
Theory and Laboratory instruction: 750 hours
Total Hours: 750
Total Weeks: 30
Total Semester Credits: 30.5
Class Hours: M-F 9am to 3pm
15 lecture hours = 1 lecture credit
30 laboratory hours = 1 laboratory credit
45 externship hours = 1 externship credit
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