- Program: Culinary Arts
- Degree: Diploma
- Credits: Total Diploma Credits 38
- Academic Planning Guide:
The Culinary Arts diploma prepares individuals for career opportunities in hotels, restaurants, clubs and institutional food service operations. Responsibilities may include menu planning, purchasing food, equipment, and supplies, selecting and developing recipes, selecting and using various food preparation methods and techniques. Management duties may include, but are not limited to financial planning, hiring, training and supervising employees.
Employment may be found in hotels, restaurants, clubs, health care facilities, schools, resorts and many other food related operations. Depending on qualifications and experience numerous positions are available to graduates such as restaurant cooks, banquet cooks, bakers, assistant pastry chefs, pantry personnel, kitchen managers, food salespersons, personal chefs, purchasing clerks, caterers, and entry-level chef/managers are some of the many career positions possible upon course completion. Students who complete the Culinary Arts diploma program are eligible to pursue American Culinary Federation certification. The American Culinary Federation accrediting commission nationally accredits the curriculum at Hennepin Technical College.
- Prepare high quality food in a cost effective and efficient manner as utilized in professional foodservice operations.
- Demonstrate ability to meet Certified Culinarian requirements of the American Culinary Federation.
- Exhibit knowledge and hands-on ability to perform the activities of all key personnel engaged in food service production operations.
- Design a variety of menus, select recipes, plan food consumption, procure appropriate products, properly store items and prepare them to American Culinary Federation accepted professional standards.
- Apply mathematical, reading, and communication skills essential to the food service industry.
- Practice positive human relationship skills with the diverse population of the hospitality industry employees and guests.
- Create a professional career plan utilizing portfolio format.
- CULA1000 Food Service Math 1
- CULA1106 Introduction to the Hospitality Industry 2
- CULA1116 Sanitation and Safety 1
- CULA1126 Basic Baking and Pastry 4
- CULA1136 Basic Garde Manger and Entremétier 4
- CULA1156 Basic Food Preparation 4
- CULA1525 Dining Room Service 4
- CULA1530 Advanced Baking and Pastry 4
- CULA1535 Advanced Garde Manger and Entremétier 4
- CULA1540 Advanced Food Preparation 4
- Choose six Credits from the following:
- CCDS1040 Job Seeking Skills 2
- COMM1050 Communication in the Workplace 2
- COMM2050 Interpersonal Communication 3
- ECON2200 Principles of Microeconomics 3
- PHIL2100 Critical Thinking 3
- PHIL2200 Ethics 3
- SOCI2100 Introduction to Sociology 3
- SOCI2130 Food, Culture and Society 3
Academic Planning Guide:
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