Culinary Arts, AAS

The Culinary Arts program provides classroom and laboratory instruction and experience to students desiring a career as a professional chef. Students pursuing the Culinary Arts AAS Program must meet all college entrance requirements. First semester courses are offered during the fall semester only and students must enroll in all five courses concurrently. Second semester courses are offered during the spring semester only and students must enroll in all courses concurrently. In addition to tuition, there are additional fees that apply.

Learning Outcomes:

Recipients of the Associate of Applied Science in Culinary Arts will be able to demonstrate:

1. Knowledge and applied skills to practice effectively as a professional chef in an advanced  position in the food service industry;
2. Comprehension of fundamentals of mathematics as related to the Culinary Arts profession;
3. Application of food preparation principles, including the fundamentals of food preparation, sanitation, menu planning, and dining room service;
4. Ability to develop an in-depth personal nutrient analysis;
5. Knowledge of the hospitality industry;
6. Knowlege of advanced supervisory management skills;
7. Knowledge and applied skills to practice effectively as a kitchen manager;
8. Comprehension of the fundamentals of profit and loss as related to the restaurant industry;
9. Comprehension of information by reading college-level material across the curriculum;
10. Ability to communicate effectively in written English across the curriculum;
11. Proficiency in oral communication effectively in written English across the curriculum;
12. Ability to comprehend and perform course-specific mathematical problems;
13. Development of critical thinking skills across the curriculum;
14. Ability to use library resources to research topics across the curriculum; and
15. Ability to utilize and apply current computer technology across the curriculum.

Required Courses for Associate of Applied Science in Culinary Arts: