Diploma in Culinary Arts and Operations
Our Culinary Arts and Operations program lays the foundation for a comprehensive knowledge of technique fundamentals and business skills. Online culinary school students are taught through a structured learning model that begins with the basics and ends with a real-world industry externship. The culinary arts and operations courses from our online diploma program help you prepare for a variety of food-industry roles in settings such as restaurants, hotels and other food service settings. A modern approach to culinary arts education, this online culinary school program blends a lecture setting with classes emphasizing theoretical knowledge and practical skills in areas such as contemporary cuisine preparation. Hands-on experiences further prepare students for a career in the culinary arts.
Courses in the online program concentrate on both theory and application in the following areas:
As the preliminary course, this class covers basic techniques like terminology, seasoning, cooking methods, knife skills, mise en place, and food safety and sanitation.
This course covers the different types of commercial food service operations, and how to manage each using the principles of good service. Students study the hierarchy of management in food service, and the skills needed to succeed as a manager: training employees, motivating them, disciplining them, and creating a safe and positive work environment. The course also explores how to act responsibly and make decisions that benefit the company.
Purchasing and Cost Control
This course introduces students to purchasing, receiving, inventory management and menu pricing. Students learn how to minimize costs and maintain a full range of customer services. The course progresses from the fundamentals of culinary math into an overview of storeroom operations, inventory, portion control, as purchased and edible portions, ingredient conversions, and recipe costing.
Culinary Arts and Patisserie
Build upon the foundations taught in Culinary Foundations with breakfast cookery, Charcuterie and Garde Manger. Cover pastries from bake shop staples to international desserts, along with the theory and chemistry of pastry arts. Includes cookies, custards and breads.
Explore global cuisines, learning the cultural history, key ingredients, cooking styles, characteristics, and recipes of everything from Asian and African to European and American gastronomy.
Menu Design and Management
Learn how the menu is used as a financial tool and communication tool. Covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources. Students learn about both food and beverage menus.
The Farm to Table Kitchen
More than just a trend, farm-to-table is an important part of our school’s philosophy. Learn the relationship between the chef and the supplier, how to use sustainable and organic foods in menu production, different methods of sourcing food, and more.
This course covers such topics as business planning, pricing, credit management, government regulation, legal concerns. Business ethics and the crucial role and importance of management and leadership are also covered. For the final project for this course, the student will complete and present a business plan for a food service operation.
Culinary Industry Externship I
Apply and build on the skills and techniques you’ve learned in the program in a real-world environment. Gain hands-on experience in a professional kitchen, develop industry contacts, build working relationships and hone the skills necessary for your culinary career.
The online diploma program in Culinary Arts and Operations gives students the skills and experience they need to grow careers in the professional restaurant world. Students learn essential skills for working in the foodservice industry because our education emphasizes not only cooking but also business operations and management for a well-rounded learning experience. Our 15-month course allows students to explore modern and classic cooking methods as well as important professional skills like menu planning, facility design, employee training, safety and sanitation, food cost control, and much more.