Program Overview:

The Culinary Arts and Applied Nutrition program at the College of Culinary Arts offers an Associate of Applied Science degree. This program is designed to merge classic culinary techniques with nutrition science, providing students with specialized knowledge necessary to serve health-conscious consumers. Students have the opportunity to apply their learned skills through a real-world externship, gaining valuable hands-on experience.

Program Outcomes:

The program is structured to achieve the following outcomes:

Culinary Skills and Techniques:

• Foundational courses cover basic skills and techniques used by professional chefs. 
• Topics include Mise en Place and Kitchen Organization, Cooking Methods and Principles, Baking and Pastry Fundamentals, Fabrication of Meat, Seafood, and Poultry, and Plating and Presentation Techniques.

Nutrition and Dietary Management:

• Courses explore human nutrition from the perspective of culinary arts. Students focus on preserving taste, flavor, and presentation while preparing healthful food. 
• Topics include Dietary Conditions and Therapies, Nutrition Analysis and Recipe Modification, Alternative Cooking and Baking Techniques, Menu Planning and Development, and Ingredient Integrity and Sourcing.

Culinary Operations Management:

• Throughout the program, students study the management's role in creating a safe, compliant, and efficient operation. Emphasis is placed on quality control measures crucial for serving specialized diets and/or high-risk populations. 
• Topics include Kitchen Sanitation and Safety, Management of Patient Service and Etiquette, and Purchasing and Storeroom Management.

Duration:

In less than 15 months, students can earn an Associate of Applied Science Degree in Culinary Arts and Applied Nutrition.