My Journey Through Culinary School.

I didn't know quite where to start. So I signed up for a certification in Artisan Breads and Specialty Desserts. But to me, a certification meant skilling up from a base level. Since I had no "base level" in the culinary world (except for my home kitchen and a class or two), I decided to sign up for the Associate of Applied Science degree. At first, I chose Baking & Pastry. I switched to Culinary Arts in Summer 2025. I plan to pursue the Culinary Arts A.A.S. and then either seek the Baking & Pastry A.A.S. or a certification like Baking Principles II.

Intro to Foods

A study of the fundamental principles of food preparation & cookery to include cooking techniques, heat transfer, and professionalism.

Basic Food Prep

An exploration of the essential principles of food preparation and cooking, covering knife skills, material handling, meat fabrication, seasoning & more.

Sanitation & Safety

A study of sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination and work place safety standards.

Introduction to Hospitality

Introduction to the elements of the hospitality industry, discuss current issues facing food service, guest needs, and general hotel operations. The student will explain and discuss the role of service in the hospitality industry.

Ethics and Psychology

Survey of major topics in psychology and ethics, including the study of behavior, the factors that determine and affect behavior and mental processes, and discovering moral theories virtue theory, deontology, and utilitarianism.

Fundamentals of Baking

Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products

Principles of F&B  Cost Controls

A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting, cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures.

Nutrition

A study of nutrients including functions, food sources, digestion, absorption and metabolism with application to normal and preventive nutrition needs. Includes nutrient intake analysis, energy expenditure evaluation, and diet planning. Analysis of how companies play a role in nutrition.

Advanced

Pastry Shop

A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. 

Professional Cooking & Dining Room Service

Technical aspects of food prep in the commercial kitchen. Preparing and serving meals according to a production schedule: team work, guest relations and table service.

Hospitality
Marketing

Identification of the core principles of marketing and their impact on the hospitality industry, including sales, guest experience and the effects of global marketing.

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