Culinary Arts
New for start in fall 2008
Culinary Arts students are engaged in a carefully designed curriculum combining theory with over 700 hours of practical application of culinary techniques in state of the art production kitchens located on the campus of the University. Students are also required to complete a summer work experience of a minimum of 400 hours at a pre-approved establishment between their first and second years of study.
Students who complete the requirements for the culinary arts specialization are prepared for a variety of positions as entry level chefs in the hospitality industry. In a program that combines classroom work with practical experience, students learn and explore career opportunities, menu development, cost control, food safety, baking, nutrition, management skills, and general education. Through a unique partnership with University Hospitality Services, students complete rotations in state of the art production kitchens on campus at Holloway Commons and The New England Center. These rotations provide opportunities to develop proficiency in contemporary and classical culinary techniques and cooking methods related to a la carte, banquet, and quantity food production and service. The culinary arts specialization is annually reviewed by its own advisory committee comprised of industry professionals, program faculty and chef-instructors who revise curriculum to meet changing industry needs.
