Culinary Arts

Program Overview

This one-year culinary program combines theory, lecture, and hands-on training to prepare students for careers as chefs, bakers, and caterers. The program includes five culinary modules, classroom instruction, and practical application through the student-learning lab and catered events. Graduates are equipped with the skills and knowledge to work in various settings, including restaurants, hotels, and catering companies.

Program Outline

Outline:

• The program offers one year of intensive full-time study, combining theory, lecture, and nearly 1,000 hours of hands-on practical application.
• Students receive training in formal classical methods and current food preparation techniques.
• The program starts with an intensive series of five (5) culinary modules taught over the first semester.
• Courses combine classroom discussion, lecture, and demonstration of theories and techniques used in the food service industry, and hands-on skills training.
• In the final two semesters, knowledge is put into practical application by providing service through the student-learning lab, Hampton Winds Restaurant, including catered events, and Hampton Winds Express located in the Gates Center.
• Students rotate through front of the house and back of the house stations while learning a variety of cuisines such as American Regional and Global Cuisines.

Careers:

• Graduates are trained for careers including chef, banquet chef, executive chef, baker, pastry chef, and caterer.
• Potential work settings include multi-unit chain restaurants, owner-operated restaurants, four-star hotels, private country clubs, cruise ships, amusement parks, corporate food service, and catering.