Culinary Arts (AAS.CUL)

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Culinary Undergraduate Associate of Applied Science

Degree Title

Division

Liberal Arts

Degree Designation

Associate of Applied Science

Undergraduate (UG)

Undergraduate

Program Description

The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities. Course offerings emphasize practical application, a strong theoretical knowledge base, professionalism, and provide the critical competencies to successfully meet industry demands. Graduates should qualify for entry-level positions, such as line cook, station chef, and assistant pastry chef. With experience, graduates may advance to positions such as sous-chef, executive chef, or food service director.

Graduates of this program should be able to:

Demonstrate and apply proper use of professional food service equipment, safety and sanitation in the work environment;

Use basic principles and techniques of food preparation to produce various types of foods;

Apply knowledge of traditional and contemporary cooking and baking procedures within a variety of world cuisines;

Evaluate and alter recipes and menus based on different needs, such as quantity and nutrition;

Identify the concepts of cost control, purchasing and receiving in food service operations;

Apply industry related knowledge and skills in a professional culinary and service setting.