Culinary Arts Academy Program

Culinary Description

This program is designed to fulfill the market demand for trained culinarians in the food service industry. Emphasis is placed on instilling excellent culinary skills while producing well rounded culinarians equipped to enter the fast paced environment of hospitality.  The adult learner will be culinary2diverse in the areas of food and beverage operations, entrepreneur skills, baking and pastry arts, as well as advanced culinary skills.  The program also emphasizes teamwork, personal accountability, communication skills and professional development.

The ConnCAT Culinary Arts Academy will put the adult learner on the path to success in the hospitality industry with the opportunity to purseacademic credits at a regional institution. Graduates of the 11 month program with a 4-week externship will have the skills and certification for various foodservice positions in hospitals, restaurants, hotels, casinos, country clubs, assisted living facilities, cruise ships, schools and university.

Graduates will have the opportunity to acquire their national Food Service Protection Manager certification while enrolled in the Culinary Arts program. Individuals with a criminal background are invited to apply. The program is offered at no cost to participants.

Course Details

Course Length

    • 11 months: course instructions (1120 Hours)
    • 4 weeks: Externship at hospitality site
    • Monday through Friday, 8:00 a.m. -3:00 p.m (no evening classes offered)

Culinary Arts’Course Outline

1st Quarter Courses

Clock Hours

Culinary Math

Professional Development

Food Sanitation & Safety

Introduction to Computers

Culinary Skill Development

Equipment Identification

Product Identification

Advanced Culinary Skills

Professional Communication

American Dietary Trends

10

25

25

10

20

5

5

20

5

5

Quarter Total 280

2nd Quarter Courses

Clock Hours

Meat Identification & Cookery

Seafood Identification

American Regional Cuisine

Personal Financial Literacy

Art of Garde Manger

Introduction To Baking

Food & Beverage Operations

5

5

10

20

10

15

15

Quarter Total 280

Click Here to View 3rd Quarter and 4th Quarter