Culinary Arts
(HAMG) (FDNS) (CHEF) (PSTR) (IFWA) (RSTO)
The Culinary Arts Program offers the Associate of Applied Science degree as well as a Level 1 one-year certificate that will prepare students for careers in the hospitality industry. It is designed to prepare students to enter occupations and to perform the duties that include direct preparation and seasoning of salads, soups, fish, meats, vegetables, desserts, or other foods. The student will plan and price menu items, order supplies, and keep records and accounts. The student will also participate in cooking. Occupations at this level generally require skills obtained through work experience in a related field and some occupations requiring work experience are supervisory or managerial in nature. Graduates from the program will be responsible for activities which consist of collaboration with specified personnel who plans and develops recipes and menus, determines production schedules and worker-time requirements to ensure timely delivery of services. The student will also estimate amount and costs, request supplies and equipment to ensure efficient operation, and will evaluate and solve procedural problems to ensure safety.
Students must maintain a "C" or better in all Culinary Arts courses in order to get credit for the course and proceed to the next course as stated in the certificate and AAS degree plans.