Culinary Arts, A.A.S.

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Offered at Main Campus

Culinary Arts is a 21-month (seven-term) program preparing students with the culinary skills and knowledge necessary to pursue a variety of food-related careers. Experiences are provided in all aspects of cooking and baking. Areas of study include terminology, equipment, food handling and storage, food preparation, sanitation, menu planning, nutrition, decorating, garnishing, merchandising and supervisory skills. Students are required to wear chef uniforms consisting of coat, hat, scarf and pants.

The Culinary Arts program is accredited by the American Culinary Federation.

To enroll, complete an application and attend any required academic orientation and information session. The Culinary Arts program may only be entered at the beginning of the Fall Term. Students meeting all program and graduation requirements receive an Associate of Applied Science degree. A diploma option is available.

Program Learning Outcomes

Student will demonstrate the ability to execute culinary technique efficiently in a professional kitchen environment including both culinary and baking disciplines.
Student will demonstrate an understanding of advanced international technique for proficiency in the global workplace.
Student will demonstrate an understanding of basic managerial principles through technology usage and standard culinary business practices to provide practical financial skills important to the industry.
Student will demonstrate an understanding of current nutritional guidelines and practices for the health and well-being of our clients.
Student will demonstrate life skills and effective communication through practical front of the house (FOH) dining service experiences offered through our numerous catering events both on and off campus.
Student will demonstrate advanced practical skills opportunities through internships and capstone design projects.
Student will demonstrate acquired abilities by performing at various levels of industry related employment and through administration of practical and written examinations given under the guidance of industry peers and American Culinary Federation requirements.