Associate in Applied Science Degree
Culinary classes provide hands-on instruction by experienced chefs in essential cooking and baking techniques, food safety and sanitation practices, nutrition, kitchen management, and inventory control. These programs prepare students for a wide range of jobs in the food industry.
This A.A.S. Degree in Culinary Arts provides comprehensive theory and practical preparation for students seeking entry-level restaurant and food service positions in fine dining establishments, with core courses designed to prepare students for positions as station chefs, sous-chefs, and restaurant managers. Course offerings focus on the concepts of purchasing protocols, food preparation, nutrition, menu planning, equipment operation and basic maintenance, and table service.
All courses in the first semester in all programs are identical. This creates a stackable program giving students the ability to earn multiple certificates while working toward their A.A.S. degree.
Students are also able to earn certificates that are part of the ManageFirst® Program from the National Restaurant Association (NRA). Students will gain marketable skills for a career in the restaurant and foodservice industry in hotels, restaurants, bakeries, and institutions in entry-level positions in culinary and baking.
Questions? Contact Us
Chef Louis Hernandez
Director, Culinary Arts Program
What Jobs Can I Get?
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.