AA/AS in Culinary Arts and Related Services

This kitchen-focused program builds a wide base of cooking ability, drawing on both traditional and current methods. Responsible food sourcing is a recurring emphasis throughout the training. Students prepare appetizers, sauces, breads and main dishes. They also plan menus and manage meal service, gaining hands-on practice in dining rooms staffed by learners. Finishing the sequence earns an Associate of Applied Science in Culinary Arts. Graduates can pursue careers as chefs, restaurant owners or event planners, along with related positions. To get started, applicants work through the college's no-cost application and enrollment procedure, which includes placement testing and a review of prior transcripts. Prospective students are invited to join an information session or speak with the department directly. The college presents the credential as a foundation for several kinds of food-service careers.