Culinary Arts

The Associate in Applied Science degree in Culinary Arts prepares students for careers in culinary arts, foodservice management, catering, institutional food service, and as chefs. Course work covers a broad spectrum: the preparation of basic and specialized foods, baking and pastry arts, nutrition, sanitation, management techniques and functions, cost control, purchasing, and culinary fundamentals. Students will learn the art of classical French techniques mixed with modern trends.