Culinary Degree Program: Culinary Arts AAS

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, Garde Manger, 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 every day 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.

Notice about Essential Abilities: The objective of the Culinary Arts Program is to prepare students for employment in the culinary arts field. Successful careers in kitchen-based positions in the culinary arts requires certain abilities, and successful completion of the laboratory portion of the Program’s curriculum requires many of those same abilities.

The following abilities are considered essential to the program:

• Move culinary equipment and supplies in a timely and effective manner
• Maintain mobility for extended periods of time
• Withstand high and low temperature environments
• Understand and effectively respond to equipment signals and gauges
• Safely use knives and other potentially dangerous equipment
• Perform certain math calculations common in food service
• Comply with instructions and designated safety standards
• Tolerate exposure to allergens, dyes and chemicals common in a kitchen
• Function effectively in a team environment

Consistent with the requirements of state and federal law, the College provides reasonable accommodations for students with documented disabilities. If you have a disability for which you believe you may need accommodations, including any required to perform the above described abilities, please contact the College’s Coordinator for Students with Disabilities at 207.216.4323.

PROGRAM COURSE DESCRIPTIONS 

PROGRAM LEARNING OUTCOMES
​Upon successful completion of the Associate of Applied Science Degree in Culinary Arts, graduates will be able to:

• Create dishes using the classical cooking and baking techniques that form the foundation of the professional kitchen and be able to identify those techniques, as well as the science and artistry behind the preparation of those dishes.
• Recognize and describe the cultural and historical influences on different world cuisines and apply that knowledge to the design and preparation of dishes and menus for a diversity of cultural preferences and needs.
• Research, design and prepare dishes and menus for a diversity of contemporary issues and concerns including specific health and dietary needs.
• Describe and apply techniques to ensure the safe handling and storage of food and kitchen equipment.
• Analyze and manage the business and financial issues of a professional kitchen, including the ability to lead a team of professionals, communicate policies to achieve financial goals, create recipes and menus to match financial goals, and develop the marketing necessary to reach those goals.
• Operate both independently and as a team member in a professional kitchen environment, recognizing the value of diversity in opinions, values, abilities and culture.