AA/AS in Culinary Arts and Related Services

This degree prepares graduates for entry-level kitchen positions in bakeries, restaurants, catering and institutional food service, as well as hospitality management. It is designed mainly for job readiness. Students practice hot and cold food preparation under accepted safety and sanitation standards, and learn to use kitchen tools safely. The curriculum includes an internship made up of two employment-based courses in the culinary field. The program belongs to the School of Business & Legal Studies at Bucks, and a suggested plan assumes about fifteen credit hours each semester. The major emphasizes practical preparation for work. Anyone who later wants to transfer should talk with the Transfer Services Office, since each four-year college decides what it will accept. Prospective students can ask the school office for questions about scheduling, course prerequisites and how the program fits their goals.