Culinary Arts & Sustainable Food Systems, AAS
This program of study was developed with advisory groups of chefs, farmers, food processors/distributors and food industry entrepreneurs incorporating the latest professional culinary standards. Graduates of the program will work as chefs or food entrepreneurs in a variety of settings using their “farm to table” competencies to positively impact health.
Students will spend most of their time working in a real production kitchen and food service environment, on a sustainable farm, and in an active food production and distribution facility. The curriculum is grounded at the intersection of food production, social justice, environmental sustainability, nutrition and health. Our close proximity to nursing and allied health care programs at the college and new state-of-the art facilities for culinary, food production, and urban growing environments make this a unique hands-on learning opportunity.
Learn more about dining options in the student run cafe and restaurant at the Culinary Allied Health Building.
Associate of Applied Science
Required Courses
Total Credit Hours: 64