The following column was originally published in the Laredo Morning Times Business Journal. Laredo College participates each month and everyone is encouraged to pick up a copy of the Laredo Morning Times to catch the story first.
Column by: Christina Perez, Culinary Arts Program Chair
The kitchen is a place of discipline, attention to detail and creativity. Anyone looking to enter a career in the food industry needs to not only understand this but also embody these aspects. At Laredo College, students aren’t just training to cook a good meal at home; they are preparing themselves for a successful future as head chefs wherever they go.
Culinary and hospitality education requires that the achievement and application of professional knowledge be accompanied by necessary sets of skills and professional attitudes. Students in the program develop their technical culinary skills, time management, cleanliness and organization, teamwork and professionalism for the industry.
Students start the program during the fall semester, and it is recommended that they take all courses offered by semester to complete within the time frame for completion. Both the one-year certificate and the two-year Associate of Applied Science combine foundations from culinary arts, hospitality management, sanitation, safety and nutrition.
The curriculum incorporates the opportunity to learn and work in student-organized luncheons. Students can expect to participate in hands-on classical cooking methods, as well as regional and international cuisines. Over the course of the semesters, they will develop menus and work with LC’s chef instructors on executing meal service for guests. This orients students with hands-on knowledge and work experience before working at one of the local restaurants during their internships. 
Over the span of the program, students will experience growth, not just in technical skills, but in personal and professional development. We prepare them for a career path by providing experience and knowledge in food preparation techniques that fulfill the needs of the food service industry while also teaching them general knowledge and specific skills necessary to grow into positions of influence in the food service and hospitality industry.
The Culinary Arts Program has created a framework that aligns with LC’s mission of transforming students’ lives through dynamic programs, and it is designed to prepare students to enter the workforce as food service professionals in a variety of culinary venues.
As a result of their incredible dedication, they are equipped to pursue a career as a food production chef, fine dining chef, kitchen manager, caterer or personal chef. Furthermore, they can also work toward and attain the National Restaurant Association ServSafe Food Protection Manager Certification.
This certification is a nationally recognized program that demonstrates a person's knowledge and skills in managing food safety practices. Once finished, students have the necessary skills for career readiness and leave with more purpose and passion for the food and hospitality industry.