Culinary Arts - The Art Institute of Raleigh-Durham

Culinary Arts from The Art Institute of Raleigh-Durham is a Campus Associate Food degree that prepares you for a Vocational Programs career. The seven-quarter Culinary Arts program prepares graduates for a variety of careers in the foodservice industry. This preparation is accomplished through practical experiences in industry-current kitchens, including simulated situations and real-world production applications in the dining lab and in internship environments. The program presents a broad introduction to the many aspects of the foodservice industry using a learner-centered approach to culinary education. Food production skills are complemented by courses detailing the business of culinary arts along with general studies to enable graduates to become well-rounded. Graduates of this program are prepared to pursue entry-level positions in the field including Prep Cook, Line Cook, Pastry Cook, Assistant Kitchen Manager, and Assistant Food & Beverage Manager. The general objectives for the program are: ? To demonstrate knife skills, use of mis en place, appropriate use and care of equipment, selection of appropriate cooking techniques and other recipe preparation skills (measuring and product identification) to successfully follow directions orally and from recipes. Plan, prepare, produce, and professionally present dishes while consistently maintaining a safe and sanitary work environment as defined by HACCP standards. ? To demonstrate the ethical and professional values of the culinary profession (including demonstrating the ability to conform to professional standards of conduct related to timeliness, appearance, behavior in a kitchen, especially in relating to diverse populations among coworkers and customers) through successful preparation of a resume and cover letter and the completion of team oriented tasks. ? To describe and perform tasks related to common business practices within the culinary industry including planning, cost control, food purchasing, and inventory and menu design, and develop a business plan that is appropriate for the business and the market. ? To describe the principles of food and beverage management as well as the functions essential to the operation of the dinning room in a restaurant. View more details on The Art Institute of Raleigh-Durham . Ask your questions and apply online for this program or find other related Food courses.