Ensuring College & Career Readiness

Culinary Arts

Description: Culinary Arts students will successfully complete three basic disciplines of baking, food and beverage, and culinary. Instruction includes sanitation and safety requirements for food preparation; maintenance and operation of culinary tools and equipment; recipe reading and measurement.  In addition to classroom instruction, students’ practical experiences will be conducted in a lab setting as well as in the Prosser Café and through participation in Prosser’s Culinary catering service.


1st Year Courses:2nd Year Courses:
7173: Principles of Culinary and Hospitality (PRIN HOSP)2022: 5458 Culinary Arts and
Hospitality II: Hospitality Management
7171: Nutrition (FD THRY NUT)2023: 7233 Culinary Arts Capstone (CUL ARTS CAP)
7169: Culinary Arts (CUL ARTS)
Credit Hours – 3 Credits per Semester

 


Dual Credits: Vincennes  University (95)

First Year Credits – CULN 110(5), REST 100(3) = 8 Dual Credits

Second Year Credits – REST 120, REST 155 = 6 Dual Credits

Certifications: ProStart Certification


Career Opportunities:

Chef, Caterer, Food Manager 

Instructors –

Vanessa Goode – vgoode@nafcs.org

Haley Soeder – hsoeder@nafcs.org