SMCCME

As the third largest national industry, the food industry estimates 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, vegetables, sauces, soups, bread and pastry baking, desserts, specialty cooking and more. 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, culinary mathematics, personnel and business management, bookkeeping, accounting and menu planning. General education with coursework in English, math, and social science, and a 400-hour externship rounds out the program.

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

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

• Demonstrate the proper application of dry, moist, and combination cooking methods to a variety of food products.
• Demonstrate current Food Service sanitation procedures.
• Serve food according to professional industry standards.
• Calculate costs and apply procedures in order to run a cost effective foodservice establishment.
• Create menus that incorporate menu planning principles that maximize sales and profits.
• Produce a variety of bakery products using standard baking procedures and evaluate the products based on method, timing, appearance, texture, cell structure and overall eating quality.

Curriculum

Recommended High School Courses

Algebra I

Culinary Arts Luncheons

The Culinary Arts Dining Room serves as an upscale epicurean "lab" for the College's Culinary Arts department. The department offers luncheons open to the public each week during the academic year. For more information click here .