The Culinary Studies program will help you explore your passion for the business of professional food service. With hands on experience in our laboratory kitchen, students will develop a road map for where they want to take their career through courses in regional cuisine, baking and pastry, food service management, and dining room service.
Restaurants, hotels and other food service industries often employ three distinct types of employees -- chefs, cooks, and food preparation workers.
- Chefs are responsible for directing the activities of other kitchen workers, menu planning, recipe creation, food and supply ordering, and some specific cooking duties. They are typically the most senior members of the staff.
- Cooks are responsible for the day to day food preparation at the restaurant or facility. Depending on the size of the facility, there may be several cooks, each responsible for a different part of the menu, or a different type of food. For example, there are fry cooks, vegetable cooks, pastry cooks, and other specialties.
- Food Preparation Workers work under the supervision of chefs and cooks, and typically perform less skilled duties. For example, they may chop vegetables, prepare salads, and prepare materials used by the restaurant's chefs and cooks.
Professional food service is a very competitive and challenging career path, but is highly rewarding for those who are positively challenged by dynamic environments and opportunities.