DEGREE: ASSOCIATE OF APPLIED SCIENCE
DIVISION: BUSINESS AND TECHNOLOGY
In keeping with the mission statement of Delgado Community College, the Culinary Arts Department provides academic instruction through both theoretical and hands-on experiences, as well as supervised practical work experience in the field of food service, culinary arts, and the hospitality industry. The goals of the culinary arts degree and certificate programs are to provide students and persons already in the workforce with (a) preparation for entry level and mid-management culinary positions in the restaurant industry, (b) training to upgrade skills for certifications, and (c) education for promotions and increased wages. The Culinary Arts Department program objectives include: maintaining programmatic standards at or above those set forth by the American Culinary Federation Foundation Accrediting Commission; providing adequate and relevant instruction for success in the restaurant industry; furnishing instruction through credentialed faculty with extensive industry experience and training; encouraging a high standard of professionalism to students, faculty, and staff; and providing students with well-maintained equipment and facilities that mimic current industry standards and trends.
Students in the Culinary Arts degree program may choose from three concentrations: 1) Chef Apprenticeship, 2) Catering, or 3) Pastry Arts.
The concentration in Chef Apprenticeship was organized by Les Chefs de Cuisine de la Louisanne, a local chapter of the American Culinary Federation, in cooperation with the Board of Trustees of the Culinary Apprenticeship Programs of Louisiana, an organization comprised of twelve hospitality industry associations. The program follows traditions of the European culinary apprenticeship programs by providing students practical work experience under the supervision of executive chefs in hotels and restaurants in metropolitan New Orleans. The degree program is accredited by the American Culinary Federation Educational Institute Accrediting Commission, and students have the opportunity to earn certification. Students are required to complete a minimum of 4,000 hours of on-the-job training under the supervision of an executive chef and 900 hours of related classroom instruction under the direction of culinary arts faculty. The 4,000 hours of on-the-job training are monitored by the Bureau of Apprenticeship Training under the auspices of the Federal Department of Labor and the State of Louisiana Apprenticeship Council.
Success in today’s more competitive catering market demands a new level of professionalism and expertise on the part of the catering professional. The concentration in Catering prepares students for the catering industry, off-premise and on-premise catering. The concentration in Catering covers all practical aspects of catering planning, development, implementation, supervision, and follow-up. It also offers up-to-date information on marketing a catering business, working with intermediaries and suppliers, handling financial controls, and other critical business issues. This concentration equips the student with the knowledge and skill needed to succeed as a catering professional.
The concentration in Pastry Arts serves students seeking occupations in hotels, restaurants, pastry shops, and in-store and individually owned bakeries. The concentration is designed to provide trained professionals for entry-level positions in the baking/pastry industry.
In order to be accepted to the Associate of Applied Science degree program, the student must meet the following criteria. He or she:
1. Must be 18 years of age; documentation required.
2. Must successfully complete the application packet, which includes the Culinary Arts Application, two reference letters, and documentation of high school diploma or GED.
3. Must have been admitted to DCC (submitted application and all college transcripts or ACT scores).
4. Must be ready to register in ENGL 101 or MATH 118 as determined by college transcripts or Delgado placement exams.
5. Must attend the informational interview.
Applications are accepted from September through March 30 for the fall semester of the next year.
Students who are interested in the Culinary Management Certificate Program, the Pastry Arts Certificate Program, or the Culinary Arts: Line Cook Program are referred to:
Culinary Management, C.T.S.
Pastry Arts, C.T.S.
Culinary Arts: Line Cook, C.T.S.
Information on TCA associated with this program can be found in:
*Culinary Cost Control Technical Competency Area
*Culinary Supervision Technical Competency Area
*Food and Beverage Purchasing Technical Competency Area
*Food Safety and Sanitation Technical Competency Area