The Culinary Arts Program is designed to prepare students for positions as first-line supervisors and managers in the growing food service industry. Students who complete the program learn different styles and techniques for ordering, preparing, and serving food, planning menus and managing food service organizations. The program also prepares students to take the ServeSafe certification examination. College credit may be granted through Tech Prep articulation agreements between RACC and approved secondary schools based on NOCTI results.
Upon successful completion of this program, the student should be able to:
- Utilize business and management principles to analyze problems and make decisions.
- Apply math operations to solve fundamental business problems.
- Create integrated documents, worksheets, databases, and presentations suitable for coursework, professional purposes, and personal use using personal productivity software.
- Apply the fundamental health and safety principles of nutrition.
- Safely use hand tools and equipment in a food service environment.
- Apply skills in the preparation of salads, dressings, dips, sandwiches and proper set-up of work stations.
- Apply skills in production of vegetables and fruits.
- Prepare meats, poultry and seafood in a variety of cooking techniques.
- Prepare eggs in a variety of styles, as well as breakfast meats, quick breads and starches.
- Apply knowledge of ingredients and mixing methods for a variety of baked goods.
- Produce frozen desserts, tarts, fruit desserts, decorated cakes and meringues.
- Prepare aspics, forcemeats, pates, mousse and marinades for use as decoration, as well as consumption.
- Apply entry-level skills in menu design, food cost, labor cost and purchasing fundamentals.
- Apply the use of HACCP (Hazard Analysis-Critical Control Point)as an everyday occurrence in food production.