Allegheny
Associate of Applied Science

This culinary arts non-apprenticeship curriculum is planned to meet the increasing employment needs in the 21st century for trained chefs and culinary experts. The program includes classroom and food laboratory experiences and requires students to complete an externship with a minimum of 300 hours. This program accommodates both part- and full-time students. Students are expected to be well-groomed in compliance with standards of sanitation. Uniforms will be required for all lab classes. Only students officially enrolled in the program may take CLR courses.