Culinary Arts

Mission Statement
The mission of the Vincennes University Culinary Arts program is to prepare students from all backgrounds for successful employment in the culinary industry as sous chefs, kitchen managers, and front line cooks.  Through course work, intensive lab work, and community involvement, students will learn concepts of food preparation, food service sanitation, decorative plate design, leadership, industry terminology, cost controls, and operations management.  The program offers opportunities for students to gain certifications from the National Restaurant Association which display technical proficiency in a variety of food areas.

Program Learning Outcomes
Students who complete course work in the Culinary Arts program will be able to:

  • apply knowledge of food service measurements and recipe conversions.
  • use proper culinary terminology.
  • calculate yield percentages from food recipes.
  • demonstrate knowledge of food service techniques.