Culinary Arts

The Culinary Arts program prepares individuals for an exciting career as a chef, cook, and/or food preparation worker for a variety of hospitality industries including hotels, restaurants, convention centers, hospitals, and corporate dining facilities. The curriculum covers all aspects of culinary preparation including meats, poultry, fish, vegetable, sauces, soups, bread and pastry baking, desserts, specialty cooking and international cuisine. Hands-on experience in all facets of culinary preparation and presentation is emphasized throughout the curriculum. Further, coursework emphasizing the development of supervisory and managerial responsibilities such as sanitation, menu planning, management, cost control, purchasing, cooking, baking, and restaurant operations are also provided. Specific skills aimed at creating recipes; managing the kitchen; ordering supplies; measuring, mixing, and cooking ingredients according to specified recipes; familiarity with the various types of kitchen equipment and instruments; knife skills, cutting, chopping, slicing, and dicing; and, directing the duties of other kitchen employees are developed throughout the entire program of study.

Individuals who are not interested in working for restaurants or food service kitchens may also benefit from this program. Personal chefs, for example, plan and prepare meals in private homes according to a client’s personal preferences and dietary needs – which is an emerging occupation Further, research chefs combine culinary skills with specific skills in food science to test new formulas, develop recipes, experiment with flavors and presentation, and test new products for chain restaurants, food growers, and manufacturers.

If you’ve always been a purveyor of fine cuisine and enjoy utilizing creativity in your cooking, then the culinary arts program may interest you! Visit the Hospitality Management page for information on our Food Service Management options.

Career and Technical Education Options

Culinary Scholarship Dinner

Saturday, March 22, 2014
Tickets: $100.00

As our guest at this year’s Culinary Scholarship Dinner, you will be treated to a new dining experience. Join us as we take you on a journey we like to call “Edible Evolution.” You will receive a full-service, plated dinner consisting of a 10-course evolutionary progression of cuisine throughout the ages including savory selections from the culinary time periods of the Hunter Gatherer, Middle Ages, Classical French, Nouvelle Cuisine, California Cuisine (Farm to Table), and the wonderfully modern techniques of Molecular Gastronomy.

Instead of visiting individual stations, as in years past, we invite you to sit back and enjoy this intimate setting where you receive the full-attention of our culinary students and staff. We are throwing the spotlight on the night’s main attraction: the food. As you receive each course of the tasting menu, we invite you to ask questions of our culinary staff. After all, the learning experience isn’t solely open to the students but to our community as well.

Culinary Arts Event Schedule

Richland Culinary
Dining Room
Richland Culinary Arts Institute
Salon II
Spring 2014

Lunches:
$10.00-Seating between 11:30am-12:30pm

Wednesday, February 12
Tuesday, April 8
Wednesday, May 7

Dinners:
$15.00-Seating between 6:00pm-6:30pm

Thursday, January 30 – Salon I
Wednesday, February 19
Wednesday, April 30

Special Events:
Saturday, March 22
Culinary Scholarship Dinner-$100.00

For Reservations Call:
217.875.7211, Ext. 740

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