Culinary Arts & Hospitality
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.
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
Jon Pertie, CEPC
Pastry Arts Instructor
Delgado Community College
615 City Park Ave.
New Orleans, LA 70119-4399
(504) 671-6553 - fax
CULINARY ARTS & HOSPITALITY