Culinary Arts: Culinarian
Just the Facts
Program Start Term: Fall Only
Program Length: 4 Semesters, 1 Summer
Completed Online: No
Completed in the Evenings: No
Pathway: Career Path
Career Cluster: Business and Computers
Program Locations: Council Bluffs Campus
About the Program
Iowa Western Community College’s Culinary Arts Degree program has received a Accreditation from the American Culinary Federation (ACF) Education Foundation Accrediting Commission.
The Culinary Arts: Culinarian program prepares students who enjoy working with food for a challenging career in all facets of the hospitality industry. The curriculum emphasizes fundamental and intermediate techniques in culinary skills and kitchen management. The curriculum enables students to develop supervisory skills as well as training to become a culinarian. Related instruction emphasizes supervision, cost controls, purchasing, nutrition and wellness, advanced culinary garde manger, advanced soups, sauces, and â la carte cookery principles.
The Culinary Arts: Culinarian program is designed to place students into the workforce upon completion of the two-year degree. Students learn extensive cooking and baking skills, applicable to any type of food service operation, including institutional, hotel, restaurant, or country club facilities. This program also focuses on supervisory and kitchen management skills, as well as the hands-on training necessary to become a culinarian.
Upon the successful completion of the program students will:
- Identify & demonstrate how to properly use the principle pieces of equipment in a kitchen setting while preparing foods in mass quantity.
- Recognize and develop menu preparation using a variety of cooking and plating techniques relevant to specific regions around the world.
- Define and explain the structure and functions of a standardized recipe and how to price out for a menu after it has been modified or extended.
- Demonstrate a set of mental and manual skills, and the ability to apply them to a range of baking styles, using equipment in quantity, hot and cold foods preparation.
- Understand and apply basic culinary and baking principles specifically to entrees, soups and sauces, garde manger, charcuterie, during preparation in accordance to industry standards and specifications.
- Evaluate and describe the quality of hot foods, cold foods characteristics as well as proposing measures for changing ingredient and production methods as needed.
- Identify and demonstrate problem solving skills, professionalism, organization, training and safe food handling in regards to HACCP as it relates to working in a bakery.
- Identify and describe nutritional concerns in regards to the food guide pyramid as well as allergy and food intolerance concerns associated with culinary.
- Identify and describe various ingredients and pairing in regards to cooking and wine selections.
- Discuss and apply concepts, techniques, and terminology to various cuisines, wine styles, and cultures from around the world.
* Salary information from EMSI Analyst Database.