Culinary Arts Program

The Culinary Arts Program within McIntosh College’s Atlantic Culinary Academy is designed to prepare students for professional careers with the culinary arts training, skills, knowledge, and attributes necessary for a variety of entry-level, culinary and baking positions within food service industry.

The Culinary Arts Program is aimed at students who desire to develop sound culinary and supervisory practices. The curriculum for the Culinary Arts training courses is especially attractive to students desiring an intensive, short-term program, as it is only 18 months long, three of which are an externship in the industry.

The chef instructors at McIntosh Atlantic Culinary Academy have a variety of skills and experiences that they draw upon in the learning environment. They have credentials and certifications that attests to their expertise and how they can help students with a career in the Foodservice industry. Here are some facts (as of December 2007) about the program and the faculty:

• 20 Professional Chef Faculty
• 1:16 Faculty to Student Ratio for all lab classes
• 81% ACF Professionally Certified ( 1 Certified Culinary Administrator, 1 Certified Culinary Educator, 2 Certified Culinarians,2 Certified Chefs De Cuisine, and 9 Certified Executive Chefs)
• 3 IACP Certified Culinary Professionals
• 1 Certified Master Baker (only 75 in the US)
• 2 Master Gardeners and 1 Certified Sommelier
• 1 Certified Food and Beverage Executive and 1 Certified Purchasing Professional
• 5 Published authors
• 409 years of professional experience, averaging 20 years per instructor
• International experience in a variety of venues, including hotels, resorts, hospitals, casinos, cruise ships, catering firms, country clubs, private chef businesses, supermarket cooking schools, and chef-owned restaurants

Culinary Arts Program Objectives:

• Become familiar and comfortable with a commercial kitchen and its equipment.
• Identify and correct potential hazards to food.
• Acquire and identify basic skills and sound culinary practices in a professional kitchen.
• Acquire and identify advanced conceptual and production skills in Cuisine and Baking and Pastry Arts disciplines.
• Produce a professional resume and develop successful job-hunting and interviewing skills.
• Develop restaurant operational skills in both kitchen and dining room.
• Develop appropriate career and professional skills for the management field.
• Begin to take career direction through electives, and if qualified, through Advanced Skill Development.

Culinary Arts Training Courses:

Your Culinary Arts training blends culinary lab courses with academics, both within culinary arts and general education. The Culinary Arts training courses* in the Culinary Arts program include the following:

Advanced Hospitality Business Plan Advanced Skills Development Agricultural Trends and the Professional Chef Bakeshop and Pastry Arts Beverages of the World Career Development Catering Food and the Written Word Food in the Visual Arts and Media Food Service Sanitation Foundations of Culinary Arts	Garde Manger and Protein Fabrication Hospitality Supervision Management Introduction to Nutrition Science Macro Cuisines Menu Planning On-site Industry Experience Professional Volume Cookery Purchasing and Cost Controls The Restaurant Vegetarian Cuisine Wine and Beverage Survey and Control
* Courses subject to change.

The Culinary Arts Program is accredited by the ACFF Accrediting Commission. Several elective offerings allow students to explore particular interests before graduating, such as, catering or food in the media, to name a few. This allows students flexibility to adapt to the changing food service industry. This program can offer insight into the variety and scope of opportunities within the current and future job market.