Culinary Arts: Cathleen Hyland

Culinary Arts: Food And Nutrition

Core Concepts

  • Kitchen Measurements and Cooking Methods
  • Knife Skills and Equipment Operation
  • Foodservice Math 
  • Cooking and Baking Principles
  • Food Science
  • Food Safety and Sanitation
  • ServSafe Certifications

Objective

To provide students with the professional skillset necessary to gain employment in the foodservice field through a combination of classroom and hands-on learning opportunities. 

 

Culinary Arts

The Culinary Arts curriculum is designed to provide a rewarding learning environment for all levels of skill and experience. The kitchen classroom teaches teamwork, professionalism, and life skills while allowing students to gain confidence in new or unfamiliar areas.

Students participate in both classroom lectures and hands-on education through the Culinary Arts program. They develop fundamental culinary skills including how to: read and follow recipes, use hand tools and equipment, and perform standard cooking and baking methods. 

Students are exposed to global cuisines, baking and pastry arts, food safety, and food science. They prepare meals in a professionally designed kitchen where everything is made from scratch; and they have the opportunity to gain industry recognized certifications in ServSafe Food Handler and Alcohol service.

The RITS Urban Garden provides our program with fresh herbs and produce throughout the summer, which are grown, tended, and harvested by our students. The farm to table experience encourages healthy eating habits and provides additional educational opportunities in our outdoor classroom.