Chefs and cooks prepare a variety of foods in many different environments, from preparation of a la carte (prepared to order) to banquets for hundreds of people. Responsibilities include sanitation, maintaining an accounting inventory control system, estimating the amount of food needed, purchasing food supplies and planning menus. Nutritional aspects of healthy cooking are increasingly incorporated into the chef's menu.
The Culinary Arts AAS Degree and Culinary Arts Diploma programs are accredited by the American Culinary Federation Education Foundation's Accrediting Commission (ACFEF).
This program prepares students for careers in the food service industry. Courses on food preparation, use of supplies and equipment, safety and sanitation, bakery products, service areas, inventory control and storeroom procedures.
Minnesota State Colleges and Universities
30 7th St. E., Suite 350, St. Paul, MN 55101-7804
Toll free: (800) 456-8519 | International: +1-651-5560596
Consumers with hearing or speech disabilities may contact us via their preferred Telecommunications Relay Service.