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. Each student is expected to complete an internship of 405 hours.
- Line Cook
- Sous Chef
- Head Chef
- Head Cook
- Cafeteria Manager
- Kitchen Manager
- Kitchen Supervisor
- Foodservice Production Supervisor
Upon completion of the program, the student will be able to:
- Demonstrate a general business knowledge and skills base necessary to compete in the business world including familiarity with management principles concepts and styles.
- Describe the steps necessary to provide a safe and sanitary environment for customers and employees.
- Demonstrate knowledge of laws, rules, regulations, and procedures governing food operations.
- Plan, develop and produce appropriate foods and menus for a variety of settings.
- Demonstrate knowledge of foodservice and culinary industry terminology.
- 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.
Social Science Electives
(See Social Science Track I and Social Science Track II under Liberal Arts and Sciences for course options)