|Culinary Arts, AAS|
|Culinary Arts, Certificate|
|More Career Resources|
Course offerings emphasize practical application, a strong theoretical knowledge base, and professionalism and provides the critical competencies to successfully meet industry demands. Courses also include sanitation, food/beverage service and control, baking, basic garde manger skills, American/international cuisines, food production and hospitality supervision.
Graduates should qualify for entry-level positions such as line cook, station chef, and assistant pastry chef. American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous chef, executive chef or food service manager.
Culinary Arts, AAS - Program of Study - Course Information
Culinary Arts, Certificate - Program of Study - Course Information