AA/AS in Culinary Arts and Related Services

The Associate in Applied Science in Culinary Arts is shaped around the needs of the foodservice industry. Students gain the skills and work habits employers look for, and they spend a term gaining industry experience via campus functions, events and an internship. Coursework includes fundamental culinary skills and techniques, classic French-style cooking, a la carte restaurant service, managing a dining room and contemporary techniques, all taught by experienced chefs. Program alumni have become executive chefs, television personalities and restaurant owners, and some have won national SkillsUSA medals. Questions go to the program coordinator on the Fall River campus.