Overview
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).
Program Requirements Guides
For additional information about recommended Course Sequence, Minimum Program Entry Requirements and Program Outcomes, please see the Program Requirements Guides.
Available programs, courses and course descriptions:
• Culinary Arts AAS Degree
• Culinary Arts Diploma
• Baking and Decorating Certificate
• Short Order Cooking Certificate
• Restaurant Management Certificate
• Wine Professional Certificate
The CityView Grille is operated by the Saint Paul College Culinary Arts program.