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Culinary Arts A.A.S. (Plan 22FB)

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Business and Social Sciences Division

Award Type

Associate in Applied Science A.A.S.

Catalog Description

The Culinary Arts program provides students with technical skills in food production and food operations and prepares students for managerial positions in the hospitality industry. Students can pursue careers as cooks, chefs, bakers, pastry chefs, and supervisors and managers in restaurants, clubs, hotels and resorts. Students acquire skills in food sanitation and safety, culinary principles, baking and pastry, supervision and leadership, menu development, purchasing and cost control.

The Culinary Arts program is a partner of the National Restaurant Association Educational Foundation (NRAEF). Upon completion of the A.A.S. degree program students qualify to apply for the NRAEF Diploma, a nationally recognized credential in the hospitality industry. The Culinary Arts curriculum is aligned with the educational standards of the American Culinary Federation (ACF). CLC courses in Hospitality Supervision, Nutrition, and ServSafe: Foodservice Sanitation meet the initial certification and/or re-certification requirements for the ACF Chefs Certification Program.

Once the program has been completed, students should be able to:

Apply principles of safety and sanitation in food service operations.

Apply food service safety and sanitation methods.

Demonstrate food preparation skills.

Apply principles of nutrition.

Apply culinary fundamentals in a professional setting.

Apply advanced cooking methods in the professional kitchen.

Demonstrate the ability to work in a professional kitchen as a prep, line, and pantry cook.

Use a variety of food service tools and equipment.

Prepare items using proper culinary techniques.

Demonstrate professional culinary techniques according to industry standards.

Enforce health and safety standards.

Manage food service operations.

Supervise and assist in the development of employees.

Recommend or modify business procedures to meet changing needs.

Demonstrate an understanding of purchasing in the hospitality industry.

Apply knowledge of food and supply costs.

Relate food service operations to sustainability.

Design and implement menus.

Create menus according to food service industry standards.

Total Hours for Completion

64

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