Program Overview: The Culinary Arts program at the College of Culinary Arts offers an Associate of Applied Science degree (AAS) and a Diploma. This program focuses on teaching modern culinary trends in terms of 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 through a real-world externship.

Program Outcomes:

Culinary Skills and Techniques:

• Foundation concepts for any professional chef.
• Includes 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 fundamental cooking skills.
• Exploration of creativity and individuality in cooking.
• 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.
• Covers 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. A Diploma in this field is also available.