The Culinary Arts program (CUA) is a 2-year degree program featuring food preparation classes that are designed to teach you everything you need to know from basic kitchen safety to the preparation and management of a five-course meal. You’ll learn about purchasing, nutrition and how to prepare a mouthwatering variety of entrees, desserts, and cuisines. You also have the opportunity to learn about catering, menu development and effective management skills. Some CUA classes take place in the classroom or online, but most CUA classes are hands-on and take place in our newly renovated kitchen.
Where is the Culinary Arts program located? The Culinary Arts program is located on the C.A.Fredd campus of Shelton State Community College. We have a fully furnished – and newly renovated – kitchen where most classes take place.
How long does it take to complete the program? The CUA program can be completed in two years (6 semesters) if attending as a full-time student.
Who is the Culinary Arts program for? The Culinary Arts program is designed for individuals looking for a career in cooking and foodservice, as well as those just wanting to learn more about food and improve their cooking skills. Students may opt to take a full load of classes (12 hours or more) or to pursue the degree at a slower pace and take just one to two classes each semester.
What are the job opportunities following graduation? With an Associate’s degree in Culinary Arts, students are prepared to work as chefs, sous chefs, and managers in restaurants, the hotel industry, pastry and specialty shops, cruise lines and resorts, bakery and candy companies, catering companies, institutional food service operations, and go into business for themselves.
This program provides students with the opportunity to acquire a strong theoretical knowledge base, critical competencies, practical skills, and professional demeanor and behavior necessary to perform successfully and creatively in the culinary arts and food service industry. Topics include food selection and preparation, menu planning, meal management, and restaurant and food service operation.
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