Explore This Section

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
Chef Fehder at a stand mixer
Sugar Rush Gingerbread Spice Cake
A plated quail dish
Wild quail two ways
The two tarts side-by-side
Two sweet tart recipes to set a fall scene
More Recipes
Program Contact

Chef Desmond Keefe
Director, Culinary Technology and Hospitality
jdkeefe@rcbc.edu

Culinary Requirements
College Catalog

Want a more in-depth look into your program? Review the college catalog for more details.

Learn More