AA/AS in Culinary Arts and Related Services

Culinary arts students develop cooking, baking and pastry skills in a working professional kitchen on campus. The curriculum also looks at the business side of food, including cost control and forecasting. Topics include butchery, charcuterie, food service, nutrition, food safety and sanitation. Students gain restaurant operations and supervisory management experience through the student-run City View Grille. The program suits people who want to become head chefs, own a restaurant or work in food media. Credentials offered include a certificate, a diploma and an Associate of Applied Science. Prospective students can review program details, cost information and faculty listings on the program page before applying. An online video walkthrough of the culinary lab is also offered, giving applicants a look at the kitchen where they would practice before they decide to enroll in the program.