Culinary Arts Technology

The Culinary Arts Technology concentration provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international cuisine, as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of the Culinary Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen. All students must wear appropriate chef’s uniforms for all lab classes. Culinary Arts students may receive a technical certificate after successfully completing two years of CUT and/or HRT courses listed in the Culinary Arts curriculum.

Completion options include a Career Certificate, Technical Certificate and Associate of Applied Science degree.

For the list of courses required in this program, click here to visit the program check sheets page.

Click on the following links for the Gainful Employment information for the Culinary Arts certificates: Career Certificate | Technical Certificate


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