Culinary Arts & Hospitality


 Culinary & Pastry Arts Application


CULINARY ARTS

The goals of the Culinary Arts degree and certificate programs are to provide students and persons already in the workforce with:

   1. preparation for entry level and mid-management culinary positions in the restaurant industry,
   2. training to upgrade skills for certifications, and
   3. education for promotions and increased wages. 

 

THE CULINARY ARTS DEPARTMENT PROGRAM OBJECTIVES INCLUDE:

  • Maintaining programmatic standards at or above those set forth by the American Culinary Federation Foundation Accrediting Commission;

  • Providing adequate and relevant instruction for success in the restaurant industry;

  • Furnishing instruction thorough credentialed faculty with extensive industry experience and training

  • Encouraging a high standard of professionalism to students, faculty, and staff; and

  • Providing students with well-maintained equipment and facilities that mimic current industry standards and trends. 

 

PASTRY ARTS

The Pastry Arts Certificate of Technical Studies serves students seeking occupations in hotels, restaurants, pastry shops, in-store and individually owned bakeries. The program is designed to provide trained personnel for entry-level positions in the baking/pastry industry. 

Vance C. Roux, CCC, CCE

Program Director

Jon Pertie, CEPC

Pastry Arts Instructor

Delgado Community College

615 City Park Ave.

New Orleans, LA 70119-4399

(504) 671-6199

(504) 671-6553 - fax

e-mail:  vroux@dcc.edu or jpetri@dcc.edu