Culinary Arts (AAS)
The seven-quarter Culinary Arts program prepares graduates for a variety of careers in the foodservice industry. This preparation is accomplished through practical experiences in industry-current kitchens, including simulated situations and real-world production applications in the dining lab and in internship environments. The program presents a broad introduction to the many aspects of the foodservice industry using a learner-centered approach to culinary education. Food production skills are complemented by courses detailing the business of culinary arts along with general studies to enable graduates to become well-rounded. Graduates of this program are prepared to pursue entry-level positions in the field including Prep Cook, Line Cook, Pastry Cook, Assistant Kitchen Manager, and Assistant Food & Beverage Manager.