
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 |
Program Contact
Chef Desmond Keefe
Director, Culinary Technology and Hospitality
jdkeefe@rcbc.edu
College Catalog
Want a more in-depth look into your program? Review the college catalog for more details.