AA/AS in Culinary Arts and Related Services

The culinary arts applied science degree pairs hands-on time in the kitchen with management instruction and broader general education classes. Students cover core cooking technique, then move on to stocks, sauces, soups, starches, breakfast service and baking, and learn to break down steaks, poultry and seafood. They also practise plating and food art, and receive instruction in nutrition, sanitation, and the safe use of kitchen equipment. Graduates have the opportunity to earn ServSafe certification. The program aims for professional readiness, and the degree opens doors to working as a chef, running a kitchen or dining room, catering, or joining the wider hospitality field. A shorter diploma is also offered for students who prefer to enter the workforce sooner. Students interested in this field can review the course list on the college page for details.