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Culinary Degree Program: Culinary Arts
Associate in Applied Science

Meet the Faculty

Charlie Galemmo

Department Chair:
Charles Galemmo

Phone:  207.216.4372
Email:
   cgalemmo@yccc.edu

Charles Galemmo’s restaurant experience began in Philadelphia working at nationally ranked Northern Italian style restaurants. .  More...

How Long?

Estimated Degree
Completion Time

Please note, these estimates are based on a student taking an average of 15 credits per semester and do not include college preparatory or developmental courses.

PROGRAM DESCRIPTION
The Culinary Arts curriculum focuses on classical and nouvelle French cooking techniques with hands-on classes that encompass knife-skills, stocks and sauces, GardeManger, and International and American Regional Cuisine. The Culinary Arts program encourages students to be creative and artistic as part of the development of the full set of classical skills. Students will learn to prepare food with attention to balance of flavors, aroma and presentation. Routine practice of fundamental techniques and procedures ensures our students every opportunity to be successful in any culinary endeavor. We cook, taste, and talk about food everyday in our cooking labs. We focus on using fresh, local ingredients, with an emphasis on seasonality and sustainable resources. In addition to building culinary expertise, we also focus on the management concepts necessary to be a successful Executive Chef, food service manager or culinary business owner. Personnel and financial management as well as menu design, inventory and cost control are all important parts of the training required to be a professional in the culinary arts.

PROGRAM COURSE DESCRIPTIONS 

CAREER OPPORTUNITIES
This program is designed to prepare students for careers in fine dining restaurants, in food and beverage management and as restaurant or culinary business owners. Upon graduation students will be prepared for progressive culinary positions including       Garde-Mangers, sauté or pastry chefs and progressing to Sous-Chefs and Executive Chefs. Those wishing to look beyond the kitchen will have the knowledge and skills to pursue careers in the dining room and develop the experience to become a Food and Beverage Manager.
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PROGRAM LEARNING OUTCOMES
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Upon successful completion of the Associate of Applied Science Degree in Culinary Arts, graduates will be able to:

  1. Create dishes using the classical cooking and baking techniques that form the foundation of the professional kitchen.
  2. Identify the techniques, science and artistry behind the preparation of dishes in a professional kitchen.
  3. Describe and recognize the cultural and historical influences on different world cuisines.
  4. Research, design and prepare dishes and menus for a diversity of cultural preferences and needs.
  5. Research, design and prepare dishes and menus for a diversity of contemporary issues and con­cerns including specific health and dietary needs.
  6. Describe and apply techniques to ensure the safe handling and storage of food and kitchen equipment.
  7. Plan and create recipes and menus that match the scale and finances of various commercial/pro­fessional institutions.
  8. Analyze contemporary business and financial issues of a professional kitchen.
  9. Recognize the value of diversity in opinions, values, abilities and cultures in a professional kitch­en environment.
  10. Operate both independently and as a team member in a professional kitchen environment.
  11. Develop and communicate policies designed to achieve the financial goals of a professional kitch­en.

Culinary Arts
Program Sheet

Click image to download and print.

Getting Started

GETTING STARTED
Are you a prospective York County Community College student? YCCC offers small classes, experienced and supportive faculty and staff that strive to help students achieve success.

Apply today, then take a look at the New Student Checklist
We look forward to seeing you soon!

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