The Culinary Arts program provides the basic knowledge a student needs to develop into a certified chef. The serving of good food is important to the reputation of any restaurant. Chefs and cooks are responsible for preparing meals that are pleasing to the eye and taste. Through this specialized program, students develop extensive skills and knowledge of food preparation and presentation. Students also gain an understanding of the duties and responsibilities of a chef and other culinary personnel.
This degree program contains one or more embedded certificates which will be automatically awarded when the certificate requirements are completed. If you do not want to receive the embedded certificate(s), please notify Registration and Student Records at email@example.com.
Students completing the Culinary concentration would find employment as a restaurant/banquet cook, short-order cook, fast food cook, private household cook, personal chef, food preparation worker, Sous chef, baker, pastry cook, pastry chef, galley cook, executive chef, executive pastry chef, research chef, corporate chef. Students completing the Pastry concentration would find employment as a baker, pastry cook, pastry chef, pastry department assistant manager, or a bake shop manager. Those completing the Bakery Specialists concentration are typically considered for positions as a baker in a retail bakery organization.
Formal articulation agreements with other colleges and universities indicate how Sinclair programs and courses will transfer to other institutions.
|(ACC 1100 OR ACC 1210)||3|
|BIS 1120||Introduction to Software Applications||3|
|DIT 1108||Nutrition for the Culinary Professional||3|
|COM 2206||Interpersonal Communication||3|
|ENG 1101||English Composition I||3|
|HMT 1101||Basic Culinary Skills||2|
|HMT 1105||Introduction to the Hospitality & Tourism Industry||2|
|HMT 1107||Sanitation & Safety||2|
|HMT 1110||Menu Planning & Table Service Practicum||3|
|HMT 1112||Food Principles & Preparation||4|
|HMT 1125||Beverage Management||2|
|HMT 1129||Restaurant Desserts||3|
|HMT 2206||Garde Manger||3|
|HMT 2207||Butchery & Fish Management||1|
|( OR HMT 2209)||3|
|HMT 2215||Hospitality Cost Controls||3|
|(HMT 2200 OR HMT 2201)||2|
|HMT 2225||Hospitality & Tourism Supervision||3|
|HMT 2226||Hospitality Purchasing & Negotiations||2|
|HMT 2227||Hospitality Marketing||2|
|HMT 2230||Risk & Prevention Management||2|
|HMT 2292||Culinary Arts Option Cooperative Work Experience||2|
|MAT 1125||Math for the Culinary Arts & Baking & Pastry Arts Professional||3|
|Ohio Transfer Module: Arts & Humanities Elective||3|
|(PSY 1100 OR SOC 1145)||3|
The Culinary Arts program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) and the Accreditation Council for Business Schools and Programs (ACBSP), both of which are specialized accreditations recognized by the Council on Higher Education Accreditation (CHEA).