Culinary Arts, A.A.S.
Associate in Applied Science
The Culinary Arts Program, accredited by the American Culinary Federation, is designed to meet the demands for well-trained food service personnel with an emphasis on development of basic techniques of commercial food preparation. Exposure to many facets of food preparation as well as nutrition, sanitation, menu planning, and personnel management used by the professional culinarian are included in the program. Hands-on experience is a high priority in the laboratory classes, building a solid foundation of basic cooking skills. Upon completion of the program students can obtain employment as cook, baker, sous chef, kitchen manager or supervisor, lead cook in restaurants, hotels, catering operations and other food service organizations. The program provides students with the opportunity to meet the requirements for certification by the American Culinary Federation.