Culinary Arts Chef Training and Management Technology - North Dakota State College of Science

Culinary Arts Chef Training and Management Technology from North Dakota State College of Science is a Campus Associate Food degree that prepares you for a Vocational Programs career. The Culinary Arts curriculum provides students with a broad range of study that enables them to be employed in a large variety of occupations within the food service and hospitality industry. Students learn quality food preparation, service techniques, organizational skills, and are exposed to all aspects of the industry. A significant portion of the program is devoted to laboratory work where students spend time preparing standardized recipes for entrees, soups, garde manger/pantry items, meat, poultry, seafood, bakery and dessert items. An emphasis is placed on classical cuisine and production of cuisine for formal dining rooms, as well as items for less formal establishments. In addition to preparation courses, the core program provides training in sanitation, nutrition, menu planning, cost control, purchasing and inventory control, management and supervision. General education and related courses that develop human relation skills, communication skills, business skills and mathematics are offered to provide a wellrounded educational experience. A cooperative work experience must be completed successfully by all students prior to graduation. The chef performs many functions in the food service industry, including food preparation, planning, control, supervision and a variety of other tasks that coincide with the total control of the kitchen in the commercial food world. The industry and program requires professional attitudes, actions, appearance and dress along with the ability to work as part of a team and communicate well with others. Tact, courtesy and a pleasant personality are important, as are keen senses of taste and smell. Employment opportunities Employment potential in the hospitality food preparation industry remains high. According to the United States Bureau of Labor Statistics, the North Dakota Hospitality Association, and our Culinary Arts Advisory Committee, there is an extreme shortage for trained individuals throughout the entire industry as chefs, cooks, bakers and managers. Graduates commonly take employment in hotel restaurants, franchise restaurants, clubs, bakeries, catering operations, delis, retirement communities and institutional food service facilities such as hospitals, nursing homes, public schools and colleges. View more details on North Dakota State College of Science . Ask your questions and apply online for this program or find other related Food courses.