AA/AS in Culinary Arts and Related Services

The Culinary Management program prepares students for a wide range of careers in the culinary industry, pairing theoretical knowledge with hands-on kitchen training. Students build culinary production fundamentals in a team-oriented setting while gaining individual practical experience. The curriculum is structured to satisfy the accrediting commission of the American Culinary Federation's education foundation, and accreditation comes from the same federation. Students may earn dual credit toward a diploma or professional certificates through appropriate courses within the program. A culinary and hospitality cost summary document is linked from the page.