Associate of Applied Science - Culinary Arts

Students in the Culinary Arts Program learn the fundamental skills and techniques needed to succeed in the professional kitchen. Areas of study include; safety and sanitation, nutrition, food preparation, baking, dining room management, beverage service , hospitality supervision, cost controls, and purchasing. The curriculum meets the requirements of the American Culinary Federation for sanitation, nutrition, and supervision training.  Upon completion of the program, students will be prepared for an entry-level position in the broad and expanding hospitality industry, as well as prepared to continue for advanced study in the Bachelor of Applied Science in Hospitality Management.