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Potatoes…Goodness Unearthed ® There are many inventive, healthy ways and reasons to make potatoes part of your menu. The United...Learn More
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The Culinary Arts and Management program prepares students by offering any of seven options that range from business management to culinary skills. The program was the first for a community college in the United States to be accredited jointly by the American Culinary Federation Accrediting Commission and the Commission on Accreditation of Hospitality Management. In addition, students in the program may transfer many of their credits into the Restaurant and Foodservice Administration and the Culinology program at the University of Nebraska-Lincoln. The Culinary Arts & Management program has been recognized as a "promising" program by the "Sharing What Works: Exemplary and Promising Career and Technical Education (CTE) Programs" project. This recognition project is conducted by the National Dissemination Center for Career and Technical Education (NCDCTE) and administered jointly by The Ohio State University and the University of Illinois at Urbana-Champaign.
As part of a comprehensive community college, the Culinary Arts and Management Program recognizes its mission is as multifaceted as the interests it represents. The mission of the Culinary Arts program is to educate, advance and support the practice and management of the food industry; reflect and address the needs of its multiple constituencies: - Educating students at the associate degree level so they can succeed as professionals capable of providing innovative leadership in changing environments. - Provide course work for individuals seeking to better themselves as professionals. - Serving the industries through programs that are designed to advance and renew the education of those practicing in the field, including those seeking professional certification. An overriding principle of the program is its ability to successfully serve these constituents and will continue to position it as a leading program both nationally, internationally and locally. The Program also has the first joint accreditation in the United States by the American Culinary Federation and Commission on Accreditation of Hospitality Programs. Bakery Arts Option is approved by the RBA—Retailer’s Bakery Association. Culinology™ Option is approved by the Research Chefs™ Association.
All full time faculty are Certified Culinary Educators. The program has a total of 14 faculty (FT and PT) on staff.