Kitchen Skills Studies

Diploma Program

Whether you currently work in the hospitality industry, or are considering a job in culinary arts as a chef, the Delaware Tech Kitchen Skills Diploma will provide you with the knowledge you need to pursue your goal. During this three-semester program you will be introduced to food preparation, nutrition, garde-manger activities, buffet presentation, and international cuisine. You will also learn about the business side of kitchen skills including issues relating to sanitation, cost control, and quantity food production. You will take field trips to the kitchens of area hotels and restaurants, work in the skills development kitchen and dining room, and take part in a supervised work experience practicum. Upon receipt of this diploma, you will have the basic skills necessary to pursue a career as a chef.

Courses are offered on a part-time basis, and the credits earned in this program may be applied to the associate degree in the Culinary Arts or Food Service Management Technologies. Industry professionals and students will also acquire the mandatory classes required by the American Culinary Federation to begin the certification process.

Offered at the following campus(es): Stanton

What You Can Do

In this program, you will gain the knowledge and skills to prepare you for positions such as:

  • Assistant Chef
  • Assistant Chef garde manger Chef
  • Line Cook
  • Shift Supervisor
  • Kitchen manager

What You Will Learn

Program Graduate Competencies

The Program Graduate Competencies listed below identify the major learning goals related to your specific program of study and identify the knowledge and skills you will have when you graduate to be successful in your chosen field.

  1. Perform standard culinary procedures using the appropriate knives, tools and equipment.
  2. Explain and apply the basic principles of food sanitation and safety in the work environment.
  3. Utilize principles of food preparation to produce a variety of hot and cold food products within realistic time constraints.
  4. Apply the fundamentals of baking and pastry.
  5. Apply the principles of nutrient needs to menu planning and food preparation.
  6. Evaluate styles of leadership and develop skills in human relations and personnel management.
  7. Apply the principles of menu planning and cost controls for the purchasing, receiving, and storage of food and non-food items.

Suggested Pathway to Graduation

Semester 1

Number Course Title Credits
SSC 100First Year Seminar1
CUL 119Food Safety and Sanitation2
CUL 121Food Preparation I4
ENG 101Composition I3
MAT 152Quantitative Reasoning3

Semester 2

Number Course Title Credits
CUL 171Garde Manger4
SCI 141Nutrition in the Culinary Field2
COM 111Human Communications3

Semester 3

Number Course Title Credits
HRI 212Food and Beverage Cost Control3
 
CUL 261Baking4
Or
CUL 280American Regional Cuisine4
 
MGT 248Culinary Supervisory Development3

To complete program requirements, you must pass the above courses and earn at least 32 credits. The number of courses and credits required for graduation may be more depending on college readiness and the elective courses offered in your program major (if electives are a part of the program).

CULDIPKSS

Alumni | Megan Carroll

Campus-Specific Program Information

This program is offered at the Stanton campus.

This program is offered at the Stanton campus.

Contact Stanton

Andrew Ramage
Department Chair
chef.andrew@bianlifan.com
(302) 292-3840

This program is offered at the Stanton campus.