Gain the knowledge and skills necessary for an entry-level position in a commercial kitchen or bakery. Students will be able to demonstrate basic culinary skills, practice sanitary food handling and incorporate basic nutrition principles into recipes.
Program Requirements
This recommended course sequence was developed to help guide students on their course selection and ensure timely graduation.
CUL 107
Culinary Arts
4
CUL 125
Foundations of Professional Baking
3
CUL 160
Patisserie
4
CUL 203
Garde Manger
4
CUL 230
Culinary Practicum
2
FSM 125
Food Service and Accident Prevention
2
FSM 215
Elementary Nutrition
2
CUL 122 or CUL 235
Techniques and Traditions or Advanced Baking
4
TOTAL
25
Program Contact
Chef Desmond Keefe
Director, Culinary Technology and Hospitality jdkeefe@rcbc.edu