AA/AS in Culinary Arts and Related Services

This associate degree gives students hands-on training in preparing food and running a kitchen, using professional-grade teaching labs. Skills include both traditional and modern cooking approaches, producing food in volume, baking and pastry basics, cold preparation, and cuisines from around the world, always with safe equipment use and sanitation in mind. The program also teaches the managerial side of food service. Topics include controlling costs, managing staff, running catered and banquet events, and general hospitality management. Graduates are prepared for lead and management-track positions in restaurants, catering firms, institutional kitchens and other hospitality businesses. Details on what the program costs are located in the financial part of the catalog. A coach in the department office can help students sequence their classes.