AA/AS in Culinary Arts and Related Services

The applied associate degree in culinary arts trains students for professional kitchens, from upscale dining rooms and casual restaurants to casinos, cruise lines and institutional cooking. Careers it points toward range from skilled line cook to sous chef, kitchen manager and head chef. The curriculum has earned accreditation from the American Culinary Federation Education Foundation. The department describes its purpose as helping students gain technique, creativity and sound professional ethics for an industry that changes quickly and serves diverse customers. Students also gain experience by taking part in community service events and in the wider food trade. This degree is offered within the combined hospitality and culinary arts area, which also includes a hospitality management degree and shorter certificates and awards for those who want a faster route into work.