|Degree||Associate of Applied Science|
|Degree Plan||Degree Plan|
The Culinary Arts program is an Associate of Applied Science degree program that will provide foundation and specialized study on the culinary field through academic, laboratory, and field experiences. The freshman studies provide the knowledge and skills necessary for the individual to ensure efficient and quality product preparation and service in the food-service setting. The required general education courses enhance the experience. The sophomore studies expand on culinary knowledge and skills through more advanced culinary studies with additional emphasis placed on management, personnel, ethics, and law in a service setting with preparation of the individual for increasing supervisory responsibility. This program prepares its graduates for careers in restaurants, clubs, hotels, catering operations, and institutional food service.
Students will gain practical experience in catering and restaurant operation by preparing and serving meals to groups visiting the College. In the course of the program, each student rotates through several positions, from dishwasher to manager. Actual meeting time may vary from week to week depending on the activities in which students participate. Night and weekend work may be required on some occasions. Upon completion of the Sanitation and Safety course, students must pass the National Restaurant Association’s food service sanitation certification test in order to stay in the program. Successful completion of the program and additional work experience under a certified chef/baker allow graduates to take the certification examinations of the American Culinary Federation and The Retail Bakers Association.
|Ask a Question||Apply|