Culinary

 

The Culinary Arts program is certified by the ACFEF Secondary Certification Committee / American Culinary Federation Education Foundation.

 Culinary Arts students will learn the use of hand tools and commercial equipment, plan menus for functions, cook, bake, provide dining room service, and learn sanitation, nutrition and management.

CAREER OPPORTUNITIES include cook/chef, host/hostess, dining room management or supervisor, food service management or supervisor, purchasing agent, consultant, dietician, caterer or proprietor.

ASSOCIATED CERTIFICATION AVAILABLE:

 

Credits: 

Level One: Culinary Arts 1 Credit 1 Semester
Level Two: Culinary Arts
Technical Math
3 Credits
1 Credit
2 Semesters
Optional Third Year Work Based Learning 4 Credits 2 Semesters


Syllabi:

Level 1

document

Level 2

document

To access the sign in page for the Culinary Arts Professional Chef E-book, Click here.

 

If you wish to purchase your own e-book through the inkling website, Click here.


AACC Articulated Credit available by review
:

HRM 119: Certification in Sanitation  1 Credit
HRM 121: Introduction to Cooking  3 Credits

 

Articulated Credits available by review at various other colleges

Statewide CTE Articulation Agreements (Stratford University 18 credits)

 Anne Arundel Community College Program Pathways

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