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CULINARY
At The Art Institute of Charlotte you pick your tools. We show you how to use them.
At The Art Institute of Charlotte you pick your tools. We show you how to use them.
PROGRAMS - The Art Institute of Charlotte
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The Art Institute of Charlotte Culinary Area of Study
The Art of Cooking - Certificate
*THIS PROGRAM IS NOT YET APPROVED BY THE U.S. DEPARTMENT OF EDUCATION TO BE ELIGIBLE FOR FEDERAL AND STATE FINANCIAL AID. THE INSTITUTION DOES HAVE APPROVAL TO OFFER THE PROGRAM BY THE COGNIZANT STATE LICENSING BODY AND ACCREDITING AGENCY.
60 Credits, Five 11-week quarters, or 55 weeks
The Art of Cooking certificate program is a five-quarter program that develops students skills through a variety of culinary courses designed to teach classical cuisine techniques, as well as exploring International cuisine. Students will be exposed to a variety of world cuisines and use ingredients and techniques from around the globe. Instruction in kitchen management, purchasing, cost control, menu design, and dining room operation provides students with a business acumen. The program focuses on both production and individual skills necessary to gain employment in restaurants, hotels, resorts, and other catering or foodservice institutional settings.
The general objectives for the program are:
? Establishing and maintain safety and sanitation procedures
? Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards
? Prepare a variety of international recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards
? Define and articulate the core values of the culinary professional.
Seek entry-level positions in commercial and institutional food service settings
60 Credits, Five 11-week quarters, or 55 weeks
The Art of Cooking certificate program is a five-quarter program that develops students skills through a variety of culinary courses designed to teach classical cuisine techniques, as well as exploring International cuisine. Students will be exposed to a variety of world cuisines and use ingredients and techniques from around the globe. Instruction in kitchen management, purchasing, cost control, menu design, and dining room operation provides students with a business acumen. The program focuses on both production and individual skills necessary to gain employment in restaurants, hotels, resorts, and other catering or foodservice institutional settings.
The general objectives for the program are:
? Establishing and maintain safety and sanitation procedures
? Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards
? Prepare a variety of international recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards
? Define and articulate the core values of the culinary professional.
Seek entry-level positions in commercial and institutional food service settings
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