Culinary Arts, CD

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The Culinary Arts Credit Diploma provides a comprehensive, hands-on educational experience culminating in an internship at a local restaurant establishment where learning is applied. Gaining real world experience and building professional connections that help students gain employment after graduation emphasizes the broad range of skills these students learn throughout this two-year program. Courses meet National Association of Restaurant Management and Culinary Arts standards, and students who complete this program will be well-prepared for employment in the culinary industry and may also pursue the Associate of Applied Science in Trades and Technical Studies. The Culinary Arts Credit Diploma is a closed program limited to enrollment at Laramie High School.

Map your individual academic plan of courses with your College Advisor.

Competencies

Upon successful completion of this program, students will be able to:

Use industry-recognized standards to ensure safety and sanitation in food preparation.
Use standard commercial kitchen equipment to make soups, stocks, and sauces.
Use standard commercial kitchen equipment to fabricate meats.
Demonstrate fundamental baking and pastry skills.
Employ fundamental knife skills.
Explain components of restaurant management.

First Semester

Course Requirements

HRM 1505 - Sanitation Credits: 3
CULA 1515 - Basic Culinary Skills Credits: 3
CULA 1600 - Garde Manager Credits: 3
CULA 2700 - Baking Credits:

Total Semester: 13 Credits

Second Semester

Course Requirements

HRM 1515 - Planning & Control for Food and Beverage Operations Credits: 3
CULA 2800 - Meat Prep and Cook Credits: 4
CULA 2900 - Fish & Shellfish Prep and Cooking Credits: 4
CULA 2970 - Internship Credits: 1

Total Semester: 12 Credits

Program Credit Hour Total: 25 Credits

Program Comments

The information below is intended to be a guide, and does not guarantee regional job placement, job availability, or a specific wage after completion of the program. Possible careers in or related to culinary arts include food preparation worker, line cook, catering assistant, catering cook, baking assistant, and intermediate pastry chef.

Additional information on careers in Culinary Arts is available through Career Coach.

Transfer Information

LCCC courses may transfer to institutions in addition to those with formal articulation agreements. Students are strongly encouraged to determine the degree requirements and transfer policy of the specific college/university and program to which they plan to transfer.