Select Page

Culinary Arts

Degrees and Certificates

  • Associates of Applied Sciences (AAS) – Culinary Arts
  • Certificate – Culinary Basic
  • Certificate – Culinary Arts Advanced Level

Associates of Applied Sciences (AAS) – Culinary Arts

This Associate of Applied Science degree is designed to provide a well-rounded culinary education towards 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 perhaps 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.

Certificate – Culinary Basic

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.

Certificate – Culinary Arts Advanced Level

Culinary Arts is a one-year certificate program 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, garde manger, baking and pastry, soup and sauce making, as well as American regional and international cuisines. 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.

Contact Culinary Arts

Chef Paul Mendoza

Phone

409-944-1304

Fax

409-944-1500