AA/AS in Culinary Arts and Related Services

This Associate of Applied Science teaches food preparation and kitchen operations through lecture and laboratory courses. Subjects include cooking technique, nutrition and supervisory topics, along with a practicum and general education. The degree leads toward careers in restaurants, catering, hotels, resorts and other commercial food service. Graduates take positions such as sous-chef, chef's assistant, culinary manager, food production supervisor, steward, banquet manager, purchasing agent or restaurant supervisor. The program also offers a baking and pastry specialization, and shorter certificates in commercial cooking and commercial baking sit alongside the degree. Outcomes cover planning food service layout, equipment and cost-effective operations. Advisory committee members from the local food industry help guide the curriculum, and the plan of study moves from sanitation and basic food preparation toward advanced preparation and catering.