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Culinary Arts Program
As a graduate of Delaware Tech’s Culinary Arts Program, you will
have the basic skills necessary to pursue a career as a chef.
Through many courses in the College’s new demonstration and skills
kitchens, you will learn the fundamentals of food preparation and
gain practical experience in baking, garde manger, buffet presentation
and international cuisine. You will take field trips to the kitchens
of area hotels and restaurants, work in the skills development kitchen
and dining room, and take part in a supervised work experience practicum.
Delaware Tech’s Associate Degree Program with locations at the Terry Campus in Dover and Stanton in Newark is the only post-secondary Culinary Arts Program in Delaware. The College is a member of the National Restaurant Association and the American Culinary Federation (ACF). The Stanton campus program is accredited by The Accreditation Commission of the American Culinary Federation. The Culinary Arts Degree is offered as a full-time or part-time day program with limited enrollment. Applications for the fall semester will be accepted until the end of July each year. Admission is competitive, with applicants possessing one year of industry experience being given primary consideration for acceptance. Counselors and advisors are available to explain the program and help you schedule your courses.
Students have the opportunity to receive an additional nationally recognized certificate while completing the Culinary/Food Service Management associate degree program. The National Restaurant Association Educational Foundation (NRAEF) Manage First certificate program is a series of management-based courses supported by the National Restaurant Association presently included in your curriculum.
For further information contact Chef David Nolker at (302) 453-3757.
Students selected for admission into the Culinary Arts Program will be notified in writing by mid-June each year and scheduled for an interview with a counselor to arrange a schedule of courses.
TECHNICAL COURSES
Nutrition studies the basic principles that apply to health, emphasizing nutrients and their relationships with the body.
Sanitation provides knowledge of sanitary techniques in food service preparation, and uses a Hazard Analysis of Critical Control Points (HACCP) to develop a self-inspection system. Successful completion results in certification from the National Restaurant Association.
Food Preparation I reviews fundamentals of food preparation and their relationship to preparation techniques and quality, and covers basic math for recipe conversions and food cost.
Food Preparation II develops menus with costs and prices for a specific market segment, introduces staffing requirements, and studies individual work stations in addition to the kitchen as a single unit.
Baking is a production oriented course designed to sharpen baking skills for all kitchen personnel. It covers breads, pies, cookies, pastry creams, frozen desserts and souffles, which are served in the campus restaurant.
Pastry emphasizes the finer points of the bake shop, including the preparation and serving of french pastries, marzipan and special occasion cakes.
Garde Manger introduces cold food preparation, including salads, dressings, canapes, tea sandwiches, cold soups, pates, ballotines, and basic charcuterie.
International Cuisine researches cuisines of the world and carefully presents them for authenticity. Various cultures are displayed in the restaurant through special food presentations.
Planning Food Service Systems covers work methods, space and equipment arrangement for kitchen, and the development of specific plans for various industry segments and markets.
Introduction to Dining Room Management & Beverage Service teaches the basics of managing a dining room. It includes scheduling, station assignment, tip reporting and cash handling as well as table setting, banquet set-up, table side service and an overview of distilled spirits.
Applied Hospitality teaches students to manage and work in the campus dining room, and is taken concurrently with Introduction to Dining Room Management & Beverage Service.
Culinary Arts Practicum provides supervised work experience providing hands-on training at various stations in the kitchens of area eating establishments.
Cost Control, Menu Planning & Purchasing this course thoroughly covers the controls necessary in culinary operations. This will include the procedures and routines associated with food and beverage control, labor control, and control of other expenses. Emphasis will also be placed on the controls of purchasing, receiving and storeroom management. Particular attention will be paid to the menu and the importance it has to the overallstrategy of the culinary operation.
SUPPORT COURSES
Composition
Technical Writing & Communication
Math for Behavioral Science
Computer Applications
Human Communications
General Psychology
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