The Advanced Culinary Arts Associate in Science degree is designed to train individuals in all aspects of the culinary arts field. Successful students will be prepared to work as cooks in a wide range of food service settings, such as restaurants, hotels, catering operations, and institutional kitchens. Training options also prepare students to transfer to a professional chef program or four-year university or accelerate opportunities to advance to sous chef level. Students are instructed in the preparation of stocks, soups, sauces, side dishes, garde manger, entrees, breads, pastries, and desserts. While working in the “Student Chef” restaurant, students rotate through kitchen stations to gain the proficiency required to perform at a professional level in a commercial kitchen.
Program Learning Outcomes
Upon successful completion of this program, students will be able to:
- Demonstrate effective cost control and recipe conversions in a modern food service establishment.
- Demonstrate proper cooking methods and techniques required of the food service industry.
- Demonstrate proper safety and sanitation skills as it applies to the food service industry.