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 degree 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.
Formal articulation agreements with other colleges and universities indicate how Sinclair programs and courses will transfer to other institutions.
|HMT 1101||Basic Culinary Skills||2|
|HMT 1105||Introduction to the Hospitality & Tourism Industry||2|
|HMT 1107||Sanitation & Safety||2|
|HMT 2200 (Baking & Culinary Fundamentals & Commercial Equipment) OR HMT 2201 (Food Service Equipment, Design & Maintenance)||2|
|HMT 2207||Butchery & Fish Management||1|
|MAT 1125||Math for the Culinary Arts & Baking & Pastry Arts Professional||3|
|ENG 1101||English Composition I||3|
|HMT 1110||Menu Planning & Table Service Practicum||3|
|HMT 1112||Food Principles & Preparation||4|
|HMT 1125||Beverage Management||2|
|HMT 1129||Restaurant Desserts||3|
|ACC 1100 (Small Business Accounting) OR ACC 1210 (Introduction to Financial Accounting)||3|
|BIS 1120||Introduction to Software Applications||3|
|HMT 2206||Garde Manger||3|
|HMT 2215||Hospitality Cost Controls||3|
|HMT 2225||Hospitality & Tourism Supervision||3|
|HMT 2226||Hospitality Purchasing & Negotiations||2|
|COM 2206 (Interpersonal Communication) OR COM 2225 (Small Group Communication)||3|
|DIT 1108||Nutrition for the Culinary Professional||3|
|HMT 2208 (Advanced Culinary & Competition Skills) OR HMT 2209 (Advanced Culinary Skills)||3|
|HMT 2227||Hospitality Marketing||2|
|HMT 2230||Risk & Prevention Management||2|
|HMT 2292||Culinary Arts Option Cooperative Work Experience||2|
|Ohio Transfer 36: Arts & Humanities Elective||3|
|PSY 1100 (General Psychology) OR SOC 1145 (Introduction to Cultural Anthropology)||3|
The Culinary Arts program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEF) and by the Accreditation Commission on Programs in Hospitality Administration (ACPHA), which both are recognized by the Council on Higher Education Accreditation (CHEA). Please visit acfchefs.org, acpha-cahm.org and chea.org on the importance of being accredited.