May 22, 2022  
2009 - 2010 Catalog 
    
2009 - 2010 Catalog Archives - Prior Version

Culinary Arts (A.A.S)


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A.A.S. Degree

Program Description

The Culinary Arts program prepares students for entry level and management positions in the foodservice industry. The College offers the Professional NRAEF ManageFirst, Certificate Program, a nationally  recognized program in partnership with the National Restaurant Association Educational Foundation (NRAEF). The program involves a series of management based courses in which, upon completion, the student receives a prestigious Certificate from the Educational Foundation of the National Restaurant Association. In addition to classroom and food laboratory experience, students are required to complete a supervised internship in a cooperating food service facility. The curriculum offers a foundation in general business studies with a focus on food/beverage production and service, culinary skills, financial management, and nutrition. Course work is supplemented by practical experience arranged through internships and service learning projects. Each student is also expected to complete 200 hours of service learning in conjunction with an internship of 405 hours.

Career Opportunities

  • Line Cook
  • Sous Chef
  • Garde Manager Chef
  • Head Chef
  • Head Cook
  • Assistant Food and Beverage Manager
  • Cafeteria Manager
  • Kitchen Manager
  • Kitchen Supervisor
  • Foodservice Production Supervisor

Program Objectives

Upon completion of the program, the student will be able to:

  1. Demonstrate written, oral, interpersonal communication and critical thinking skills as well as problem solving and presentation skills.
  2. Demonstrate information and technological literacy and use computer technology and information resources effectively on the job.
  3. Work in a professional and ethical manner respecting legal, social, and cultural responsibilities of the field.
  4. Apply mathematical and logical skills related to the workplace.
  5. Demonstrate a general business knowledge and skills base necessary to compete in the business world including familiarity with management principles concepts and styles; marketing, public and customer relations; supervisory skills and entrepreneurial skills.
  6. Use cost control techniques to internal operational decision making.
  7. Describe the steps necessary to provide a safe and sanitary environment for customers and employees.
  8. Demonstrate knowledge of laws, rules, regulations, and procedures governing food and beverage operations.
  9. Plan, develop and produce appropriate foods and menus for a variety of settings.
  10. Demonstrate knowledge of foodservice and culinary industry terminology.
  11. Demonstrate knowledge of basic nutrition and healthy cooking guidelines.

Obtaining the Degree

To earn the Associate of Applied Science Degree in Culinary Arts, students must:

  • Matriculate into the program.
  • Satisfactorily complete all degree requirements, including the General Education Core and Technical Core.

Manage First Certificate

The following credentials are professional certificates granted by the National Restaurant Association Educational Foundation. It is possible to earn certificates by successfully completing the examinations in the following classes:

Any student earning two certificates is eligible to apply for a $2,000 scholarship from the National Restaurant Association Educational Foundation. These scholarships are awarded twice each year.

Service Learning Component

Culinary Arts students make a commitment to working in the community. Several courses have a 50-hour service-learning component that places them in a desirable community setting. The object of the service learning experience is to apply principles and concepts to their field of choice. Students are required to complete 200 hours of service learning throughout the A.A.S. Degree.

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