Program

Associate of Applied Business in Culinary Arts

The Culinary Arts program trains student chefs in the fundamentals of cooking as well as the management skills of today. You will learn from experienced chefs in a modern cooking laboratory then apply your new skills in the Starbrick Bistro and Rhapsody, the College’s  restaurant training facilities. Emphasis is placed on hands-on experience through community involvement, outside activities and networking, participation with industry, and professional development.

Accredited through the American Culinary Federation Education Foundation Accrediting Commission.

Program Outcomes

The following outcomes are skills, behaviors, and attitudes cultivated in students seeking the Associate of Applied Business in Culinary Arts:

• Identify and use safety and sanitation measures involved in the food service industry;
• Perform basic cooking techniques (roast, saute’, broil, bake, knife skills);
• Operate a variety of restaurant equipment efficiently, effectively, and safely;
• Use recipes, production sheets, and function sheets;
• Perform the required tasks of conversion, costing, and ordering;
• Display a positive attitude, a good work ethic, and appropriate professional behavior;
• Use effective oral, written, and non-verbal communication skills with coworkers and management;
• Perform basic computer functions;
• Apply basic concepts of menu development, purchasing, inventory control, food storage, and labor cost control; and,
• Work professionally in a teamwork environment.

Curriculum

• 2011 Transition
• 2012 Curriculum

Career Opportunities

The demand for culinary graduates continues to increase. Trained chefs are needed throughout the country in hotels, restaurants, resorts, hospitals, cruise ships, country clubs, and more. Hocking graduates begin their careers as cooks and bakers and are well-prepared for advancement.

Occupation Profile

Hocking College Career Services