Program Overview:

The Culinary Arts program at the College of Culinary Arts offers an Associate of Applied Science degree (AAS). This program is designed to teach modern culinary trends in conjunction with classical cooking techniques, providing students with a strong foundation of skills desired by today’s employers. Students have the opportunity to apply and expand on their education during a real-world externship.

Program Outcomes:

Culinary Skills and Techniques:

• Foundation concepts for professional chefs, focusing on basic skills and techniques applied throughout a culinary career.
• Topics include Mise en Place and Kitchen Organization, Cooking Methods and Principles, Baking and Pastry Foundations, Fabrication of Meat, Seafood, and Poultry.

Advanced Culinary Arts:

• Reinforcement of cooking fundamentals while providing opportunities for students to explore creativity and individuality.
• Topics include Plating and Presentation Techniques, International Ingredients, Methods, and Cuisines, Garde Manger and Culinary Artistry, Advanced Baking and Pastry Arts, A La Carte Cooking.

Culinary Operations Management:

• Insight into the role of management in ensuring a safe and profitable business both in and out of the kitchen.
• Topics include Kitchen Sanitation and Safety, Purchasing and Storeroom Management, Supervision for Food Service, Front of the House Management.

Duration:

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