Culinary Arts

Associate of Applied Science Degree
Recommended basic skills standards are
• AAA 090
• ENG 060
• MAT 030
• REA 090

Culinary Arts continues to be one of the fastest growing career fields in the world. The culinary profession is a field different from most others, as it demands unusual circumstances and lengthy hours. The traits necessary to become a Culinarian are dedication, endurance and ambition. Upon completion, the student will be able to work in a professional establishment as a second cook or station supervisor.
Students entering this course of study will be required to have completed, or demonstrated proficiency equivalent to the completion of ENG 060; MAT 030, and REA 090. Students must see a faculty advisor before registering for this program. 

General Education Courses

The AAS Degree Program focuses on every aspect of working in a professional kitchen. Students will be trained in the following areas of study; basic food prep, sanitation, nutrition, supervision, baking, catering, wines and spirits, gardé manger (cold kitchen), purchasing, and soups, sauces, and consommés. Students will also be required to complete an on the job internship prior to graduation.

Once a student completes the AAS Culinary Arts Program, they can apply for certification with the American Culinary Federation as becoming a Certified Cook (CC). Students must be Junior Members of the ACF at the time of graduation. The Culinary Program encourages the students to receive certification due to the increase of positions in the United States that require an individual to be certified to work in different professional establishments.

Additional required courses

Certificates
Culinary Arts
This program is designed for students who seek employment as a journeyman cook, station cook, or entry level cook in a professional establishment. Students will develop skills and understanding of line cookery, basic baking, saucier station, production, nutrition, sanitation, menu planning, cold food production, and entree preparation. Examinations will be given throughout the program. Please contact a faculty advisor before registering for courses.

Culinary Arts: Basic Skills
This program will prepare students for employment in baking and the art of pastries. The certificate program will develop the students’ skills and understanding in the areas of chocolates, confections items, ice creams and frozen desserts, yeast products, quick breads, sculpted items, sugar work, use of fruits, and national desserts. Students completing the certificate program could find employment in these specific areas: baker, baking assistant, journeyman baker, cake decorator, candy maker, or pastry cook. Examinations will be given throughout the duration of the program. Please contact a faculty advisor before registering for this program.