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Culinary Arts

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  1. Program Overview
  2. Program Learning Outcomes
  3. Program Curriculum
  4. High School Course Recommendations

Program Overview

The food service industry is the third largest national industry. The National Restaurant Association has estimated that 75,000 people will be needed annually for jobs that do not exist today. It is estimated that 60,000 additional chefs will be needed each year in the United States. SMCC’s Culinary Arts program offers instruction in food preparation and service to supply these demands.

The program curriculum covers all aspects of basic food preparation including meats, poultry, fish, vegetable, sauces, soups, bread and pastry baking, desserts, specialty cooking and many other areas such as culinary math. Students may also participate in annual European study tours to Austria and Italy as program electives.

Related instruction gives emphasis to management techniques, including inventory control, personnel and business management, bookkeeping, accounting and menu planning. General education rounds out training with coursework in English, math, and social science.

Opportunities for graduates are wide ranging in all areas of both direct food preparation and related management in the food service field.

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Program Learning Outcomes

Upon completion of the program, graduates will be able to:

  • Prepare and serve food in an attractive, professional manner in a variety of food service environments
  • Understand and apply the essentials of food service sanitation
  • Calculate costs and institute procedures to run cost efficient establishments

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High School Course Recommendations

The following courses are not required for entrance into the program, but they are highly recommended.

Algebra I

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