Culinary Arts

Mid-State’s Culinary Arts program prepares students to provide professional chef and related cooking services in restaurants and other commercial food establishments. Instruction includes recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity with or mastery of a wide variety of cuisines and culinary techniques.

Graduates of this program are prepared for entry-level roles in the food service and restaurant industry. You will develop both the technical and interpersonal skills needed for success and learn proper food safety practices. Hands-on activities include opportunities to apply culinary skills and plan menus, plan events, produce sales and marketing projects, draft budgets, practice effective management and customer service, and participate in an industry-related internship.

Outcomes

• Apply principles of safety and sanitation in food service operations.
• Apply principles of nutrition.
• Demonstrate culinary skills.
• Manage food service operations.
• Plan menus.
• Analyze food service financial information.
• Relate food service operations to sustainability.

Employability Skills

• Behave Responsibly: Ethical Behavior, Self-Responsibility, Conflict Resolution, Collaboration
• Communicate Effectively: Writing, Technical Documentation, Listening, Speaking, Interpersonal Communication, Reading
• Critical & Creative Thinking: Inquiry, Evidence Collection, Analysis, Reasoning, Reflection (Metacognition)
• Cultural, Social, & Global Awareness: Global Awareness, Social & Cultural Awareness, Social Responsibility
• Use Appropriate Technology: Use of Technology, Confidentiality, Security, Digital Civility

Learn more about employability skills at Mid-State.