The Associate in Applied Science Degree in Culinary Arts prepares students for entry- to mid-level food services management positions in the hotel, restaurant, and hospitality industry. Typically, program graduates would take positions as sous chefs, leading to positions as executive sous chefs and chef de cuisine in reputable hotels, restaurants, country clubs and caterers. Positions in institutional food services in schools, hospitals, and commercial establishments are also available to them.

The specific mission for the culinary arts program is to prepare students with the higher level skills attainable from the techniques of classical French cuisine, and the marketing, service, and management skills that are in demand by the target market for our graduates.

Curriculum Summary - (80 Weeks Day / 90 Weeks Evening)   

    Sanitary practices, control of illness by food contamination, workplace safety standards.
    Mathematic principles to the solutions of business problems.
    Overview of product and service in the hospitality industry, role of the manager at all organization levels.
    Nutrition, menu planning, diet and healthy cooking techniques.
    Basic computer applications and software for the hospitality industry.   

    Fundamentals of hands-on baking, cake, pastry, benchwork, bread, chocolate candy, ice cream and décor, bakery equipment.
    Introduction to hands-on classic and modern cuisine, saucier, garde manger, entremetier, poissonnier.   

    Basic principles of psychology, motivation, and behavior.
    Beverage service, spirit, wine, beer, purchasing, legislation, marketing, food and wine pairing.
    Essential verbal and non-verbal electronic communication.
    Public and professional speech.
    High level of writing business composition and professional communication.    

    Hands-on classes on rotisseur, legumier, regional French cuisine, hot and cold buffet preparation.
    The eight marketing principles, marketing plan, mission statement, strategy plan, sales technique in the hospitality industry.
    Menu planning, profitability, facilities and service method, layout and design. A la carte, banquet, product mix, pricing, profit contribution.   

    Financial control of food and beverage service, budgeting, cost analysis, procedures.
    Study of purchasing and inventory management of food and supplies, specifications, price comparisons, receiving, storage, yield, record keeping.
    Managing people, hiring, firing, federal law.
    Five types of table service, dinning room organization, scheduling and management of personnel and equipment related to service.
    Career venues, job search, application, resume, interviewing skills.    

    Great classic chef recipes, innovative modern dishes, sousvide, catering and charcuterie, American, regional and Italian cuisine.
    Practicum, general workplace training, supported by an individualized learning plan.