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Culinary Arts (A.A.S.)

The Culinary Arts program prepares students for entry-level and management positions in the food service industry. The curriculum offers a foundation in general business management with a focus on culinary skills, including baking and pastry. In addition to classroom and food laboratory experience, students are required to complete a supervised internship in a cooperating food service facility. Coursework is supplemented by practical experience arranged through these internships. Each student is expected to complete an internship of 405 hours.

Requirements & Course Sequence

Program Objectives

  1. Demonstrate a general business knowledge and skills base necessary to compete in the business world including familiarity with management principles concepts and styles.
  2. Describe the steps necessary to provide a safe and sanitary environment for customers and employees.
  3. Demonstrate knowledge of laws, rules, regulations, and procedures governing food operations.
  4. Plan, develop, and produce appropriate foods and menus for a variety of settings.
  5. Demonstrate knowledge of food service and culinary industry terminology.
  6. Use cost control techniques for internal operational decision-making.

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