• Associate of Applied Science (AAS) – Culinary Arts
• Certificate – Culinary Basic
• Certificate – Culinary Arts Advanced Level

The associate of applied science degree is designed to provide a well-rounded culinary education to secure an entry-level position in the food service industry.  The program also teaches the business side of food service operations.  Upon completion, graduates will be prepared to transfer to a four-year institution in pursuit of a bachelor degree in culinary arts, restaurant/hospitality management, or nutrition.  Students also earn the ServSafe Food Protection Manager Certification.  Graduates will be equipped to discern and manage sanitation and health issues in the culinary environment, apply critical thinking to determine proper cooking methods in various situations, discern proper response to special needs (food allergies, diabetes, vegetarian, etc.), and respond to changing requirements of patrons (lower fat/cholesterol, gluten-free, etc.)

See the most recent college catalog for additional information and course descriptions.

The Culinary Arts Basic Certificate is designed for the individual seeking training to become employed as an entry-level cook.  The student will receive instruction in basic hot food cooking techniques, knife skills, healthy cuisine, baking and pastry, as well as soup and sauce making.  Students also earn the ServSafe Food Protection Manager Certificate.  The Culinary Arts certificate, coupled with work experience and additional classroom instruction, can lead to certification by the American Culinary Federation.

See the most recent college catalog for additional information and course descriptions.

Total Semester Credit Hours in Program: 16

Total Semester Credit Hours in Program: 14

Total Semester Credit Hours in Program: 12

*Identifies Capstone course

Total Semester Credit Hours in Program: 15