Great cuisine starts with high quality, nutritious, and flavorful ingredients. It begins where crops are grown, animals are raised, and wild foods harvested. KVCC’s Culinary Arts program strongly connects good agriculture and sustainable practices to what happens in the kitchen.
The Culinary Arts AAS degree is an innovative program that will include a farm-to-table focus. The two-year curriculum will include basic and advanced food preparation techniques, nutrition, menu planning, kitchen sanitation and safety, food purchasing and storage, and meal serving. Graduates of this program will have an in- depth knowledge of a sustainable food system, including where the food comes from, the advantages of buying locally, various farming and production methods, and the value of sustainable and ethical ingredients.
The Cooking Skills certificate is designed to build a core of foundational skills that will allow the individual to enter the food service industry. The intensive hands-on coursework is perfect for an individual interested in job-retraining or for food service workers interested in developing their job skills in the culinary field. Graduates are prepared for employment as cooks, cooks’ helpers, and assistant bakers in restaurants or institutions where operations include food service.
Upon successful completion of the Culinary Arts program, the graduate is expected to:
- Demonstrate the ability to work in a professional kitchen as a cook.
- Apply the concepts and techniques of sanitation to a food service environment.
- Demonstrate the use of proper purchasing, storage, and costing techniques to profitably operate a food service establishment
- Participate in activities that support a sustainable food system
Culinary Arts graduates work in:
- Cruise ships
- Hospital food service
For more information, please contact:Enrollment Services (207)453-5822 Enrollment@kvcc.me.edu