Associate of Science

The culinary arts program prepares graduates for a successful career in the foodservice industry.  Industry-experienced faculty teach curriculum designed to train students to meet the increasing employment needs of the 21st century for trained chefs and culinary experts.  The program, which pairs classroom and hands on food laboratory experiences, also requires students to complete an externship with a minimum of 100 hours.  This program accommodates both full- and part-time students.  Students are expected to be in compliance with health department standards of hygiene and sanitation.  Program uniforms and knife kits are required for all lab classes.  Students who have not declared culinary as their major must have permission of the culinary program coordinator to enroll in CLR courses.  Graduates of the culinary arts program may find employment in a variety of careers in the foodservice industry such as entry level prep and line cooks, shift chefs, sous chefs and kitchen managers. Employers include restaurants, institutional and commercial foodservice operations, private and corporate catering operations or foodservice for schools and community.

Upon successful completion of the program, the graduate will:

1. Practice safe and sanitary work habits and food handling procedures throughout the entire flow of food through a food establishment.
2. Demonstrate basic proficiency in fundamental cooking and baking techniques, by preparing, according to recipe, a wide variety of global, classical and contemporary, savory and sweet food products.
3. Employ basic business management techniques as they relate to the successful operation of a foodservice operation.
4. Work collaboratively as part of a team to plan, create and execute menus for a foodservice operation.