Salmon Tartare

Culinary Arts

Students in the Culinary Arts program learn all aspects of the hospitality industry. Students learn the use of professional grade equipment, food purchasing, menu planning, providing banquet buffet service, hospitality management, cooking, cutting techniques, baking, and sanitation techniques.

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Certifications and Proficiency Credits

Industry certifications:

  • ServSafe Food Handler Certificate (National Restaurant Association)

  • ServSafe Manager Certification (National Restaurant Association)

  • Certified Fundamentals Cook (American Culinary Federation)

 

Eligible College Proficiency Credits:

 Anne Arundel Community College

  • HRM 111 - Introduction to Hospitality Industry (3 credits)

  • HRM 119 - Certification in Sanitation (1 credit)

  • HRM 121 -Introduction to Cooking (3 credits)

Career Pathways with Industry Credentials

  • Beverage Crafter

  • Caterer

  • Chef

  • Farmers Market Vender

  • Food Blogger or Writer

  • Food Service Worker

  • Food Service Supervisor

  • Private Chef

  • Small Business Owner

Career Pathways with Continued Education & Training

  • Research & Development Chef

  • Business Owner

  • Food Stylist