Culinary Arts

Program Description

The Culinary Arts program prepares students for entry level and management positions in the foodservice industry. The curriculum offers a foundation in general business management with a focus on culinary skills, including baking and pastry. In addition to classroom and food laboratory experience, students are required to complete a supervised internship in a cooperating food service facility. Course work is supplemented by practical experience arranged through these internships.

Career Opportunities

• Line Cook
• Sous Chef
• Head Chef
• Head Cook
• Cafeteria Manager
• Kitchen Manager
• Kitchen Supervisor
• Foodservice Production Supervisor

Program Objectives

Upon completion of the program, the student will be able to:

1. Demonstrate a general business knowledge and skills base necessary to compete in the business world including familiarity with management principles concepts and styles.
2. Describe the steps necessary to provide a safe and sanitary environment for customers and employees.
3. Demonstrate knowledge of laws, rules, regulations, and procedures governing food operations.
4. Plan, develop and produce appropriate foods and menus for a variety of settings.
5. Demonstrate knowledge of foodservice and culinary industry terminology.
6. Use cost control techniques to internal operational decision making.

Obtaining the Degree

To earn the Associate of Applied Science degree, students must:

• Matriculate into the program.
• Satisfactorily complete all degree requirements, including General Education and Major Requirements.